Spinach Soufflé with Ghost Chili Salt

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Our Founder, Ben Jacobsen, was (and still is) an adventurous eater, and always loved the inspired flavors and creative recipes his mom prepared (and still does!). We headed into the kitchen with Ben and his mom to whip up a delicious family fave: Jane’s Famous Spinach Soufflé!

The only thing that makes sharing treasured family recipes even better is the addition of one of our exceptional pantry staples, and these days Jane's secret weapon for her soufflé is our Infused Ghost Chili Salt! Serve up something extra special with Jane's Famous Spinach Soufflé recipe, brimming with love from the Jacobsen family to yours!


  • ¼ cup butter, plus more for greasing the soufflé dish
  • ¼ cup all purpose flour
  • ½ teaspoon Jacobsen Salt Co. Infused Ghost Chili Salt
  • ¼ teaspoon cayenne pepper
  • ¾ cup milk
  • 1 cup shredded sharp cheddar cheese
  • 1 (16-ounce) package frozen spinach, cooked
  • ½ tablespoon onion, chopped finely
  • 6 eggs, separated


Preheat oven to 400 degrees F. Lightly grease a 1 ½ - quart soufflé dish.

Combine butter and flour in a saucepan over low heat and stir until smooth and bubbly, about 2 minutes. Add, Infused Ghost Chili Salt, pepper, and milk, stir to combine. Cook for an additional 1-2 minutes until smooth and thick.

Remove saucepan from heat and add the egg yolks one at a time, stirring after each addition. Add the cheese and spinach and stir until cheese is melted. Transfer to a large mixing bowl to cool while you prepare the egg whites.

With a hand mixer or standing mixer with a whisk attachment, beat the egg whites until stiff, glossy peaks form. Stir in one quarter of the egg whites into the cheese mixture to lighten. Gently fold in the remaining egg whites, careful not to over mix.

Pour batter into soufflé dish and place in oven. Turn oven down to 375 degrees and bake for 30-35 minutes until puffed and browned. Don’t open the oven door to prevent the soufflé from sinking.

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