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Featured Recipe

Saint Lucifer Spice Kale and Spinach Dip








  • 1 teaspoon olive oil

  • 1 onion, finely chopped

  • 2 garlic cloves, minced

  • 2 cups coarsely chopped spinach

  • 1 cup coarsely chopped kale

  • 1/2 cup corn

  • 1/4 cup 2% milk

  • 4 ounces reduced fat cream cheese

  • 3 teaspoons Worcestershire sauce

  • 2 teaspoons Saint Lucifer Habanero Table Spice #11, or more to taste

  • 1/2 cup shredded mozzarella cheese

  • Salt and pepper to taste





  • If making on the same day, preheat oven to 425°F. Heat oil in a Dutch oven over medium heat. Add onion and garlic and cook, stirring occasionally, until lightly browned, approx. 5-8 minutes.

  • Add spinach and kale in two additions, letting the first batch wilt down before adding the next. Add corn and cook until greens are completely wilted, tossing frequently, approx. 6-8 minutes. To remove all excess liquid, transfer to a colander and drain. (If you are making this in advance, simply allow the spinach and kale mixture to cook before transferring to an airtight container and refrigerate.

  • Bring milk to a simmer. Add cream cheese and cook, whisking, until melted and well incorporated. Add the spinach and kale mixture, Worcestershire sauce, St. Lucifer Habanero Table Spice #11, and ¼ cup mozzarella. Stir to combine. Season with salt and pepper. Transfer mixture to a lightly oiled shallow baking dish.

  • Top with remaining ¼ cup mozzarella. Bake until cheese is golden brown and bubbly, about 20-25 minutes. Serve hot with pita chips, pretzel chips or tortilla chips.


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