Have you ever tried Kelsey’s four cheese spinach dip? It’s one of those iconic menu items that’s been around for decades, so you know it’s got to be good. Today, I’m going to show you how to make it in your kitchen, and I’ve even costed it out using the Food Cost Chef calculator. This is for Chefs and Kitchen Managers who want to have something similar on their own menus.
Ingredients:
- 1 clove garlic, minced
- 125g fresh spinach leaves
- 1/2 tbsp olive oil
- 125g cream cheese, softened
- 60ml sour cream
- 60ml mayonnaise
- 50g shredded mozzarella
- 50g shredded cheddar
- 50g grated Parmesan
- 50g crumbled feta
- 1/2 tsp onion powder
- 1/4 tsp ground black pepper
- 1/8 tsp salt
- 1/8 tsp crushed red pepper flakes (optional)
- Bread, tortilla chips, or naan for serving
Instructions:
- Prepare Spinach: Heat olive oil in a pan over medium heat. Add minced garlic and sauté until fragrant. Add spinach and cook until wilted. Remove from heat and let cool.
- Mix Cheeses: In a large bowl, combine cream cheese, sour cream, and mayonnaise. Add mozzarella, cheddar, Parmesan, and feta. Mix until well combined.
- Combine Ingredients: Finely chop cooled spinach and mix into the cheese mixture. Add onion powder, black pepper, salt, and red pepper flakes. Mix thoroughly.
- Bake: Transfer mixture to a white lasagna dish. Sprinkle additional cheese on top. Bake at 180°C (350°F) for 20-25 minutes, until bubbly and golden brown.
- Serve: Serve warm with bread, tortilla chips, or naan.
Cost and Profit:
I costed this out in the Food Cost Chef calculator, and it came to about $4.50 per serving. Sell it for $15-16, and you’ll achieve a food cost percentage of 30% or lower. Plus, it’s an excellent upsell item.
Easy Prep:
I would do this in a mixer with the flat paddle, not the whip. It would be pretty easy to prop this item and make 10 to 12 portions ahead of time. With these ingredients, the shelf life is going to be at least 4 days, with no product deterioration. Just be sure to use plastic wrap and remove all the air from the top of the dish. You can use the ramekins or lasagna dishes for storage, leaving them in the fridge, safely stacked of course. When an order comes in, just heat it under the salamander for a minute, and it’s ready to serve.
Variations:
As with any recipe, you want to adapt and make your own version distinct to your restaurant. It’s so easy to add items to this recipe, especially peppers. or vegetables, as those inventory items will increase the yield. To make this dip your own, try adding:
- Artichokes
- Bacon
- Jalapeños
- Sun-dried tomatoes
- Black olives and oregano for a Mediterranean twist
- Roasted red peppers
- Sautéed mushrooms
- Shredded chicken and buffalo sauce for a Buffalo Chicken Spinach Dip
This 4 Cheese Spinach Dip is not only a crowd-pleaser but also a profitable and easy-to-prepare dish. Adding or changing a few ingredients would make it your own and something you could feature in your restaurant.
Recipes for absolutely anything are easier to find than ever before. As a kitchen professional, your job is to build a menu that works for your customers, your kitchen and your stakeholders. Inspiration is everywhere, and that includes when you go to a restaurant like Kelsey’s and try something you like. This is not copying. This is staying on top of your product offerings and using ideas from others to make something your own.
Adapting an idea for a recipe is one thing, but making it work financially is another – but just as important. This is why, during your recipe testing, you should be using food cost software as well. With the 4 cheese spinach dip recipe, for example, the numbers work because it is a sharing appetizer. Therefore, the retail cost is workable in terms of marketing to a table of 2, 3 or 4 people.
