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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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The inspiration for this creamy side dish came from a local restaurant. I lightened up the original recipe by using fat-free half-and-half and fat-free cream cheese. I goes great with most any entree. —Susan Geddie of Harker Heights, Texas Ingredients:
1/4 cup diced onion |
1 garlic clove, minced |
1 tablespoon butter |
1 tablespoon king arthur unbleached all-purpose flour |
1-1/4 cups fat-free half-and-half |
4 ounces fat-free cream cheese, cubed |
3/4 teaspoon salt |
1/8 teaspoon ground nutmeg |
1/8 teaspoon pepper |
1 package (16 ounces) frozen leaf spinach, thawed and squeezed dry |
1/4 cup plus 1 tablespoon shredded parmesan cheese, divided |
Directions:
1. In a large nonstick skillet, saute onion and garlic in butter until tender. Stir in flour until blended. Gradually whisk in half-and-half until blended. Bring to a boil over medium-low heat; cook and stir for 2 minutes or until slightly thickened.
2. Add the cream cheese, salt, nutmeg and pepper, stirring until cream cheese is melted. Stir in spinach and 1/4 cup Parmesan cheese; heat through. Sprinkle with remaining Parmesan cheese. Serve immediately. Yield: 5 servings.
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