Cream Cheese Spinach Recipes

Steps:

• Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
• In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
• Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.

Steps:

• Melt the butter in a medium pot over medium heat. Add the onion and sprinkle with salt and pepper. Cook until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and cook for about a minute longer. Stir in the flour until combined and cook for 2 minutes to cook out the flour taste. Add the heavy cream and cook, stirring, until the sauce is thick and there are no lumps, about 5 minutes.
• Add the spinach, breaking up any frozen chunks with the back of a wooden spoon. Stir to combine with the creamy mixture until uniformly incorporated. Taste and season with salt. Cook until the spinach is heated through and mixture begins to bubble, about 3 minutes. Add the Cheddar, lemon juice and hot sauce. Season with salt and pepper. Turn to the lowest setting.
• Heat a large nonstick pan over medium-high heat and line a baking sheet with parchment paper. Make 2-tablespoon mounds of Parmesan in the pan, leaving 3 inches between each (work in batches if your pan isn't large enough). Allow the Parmesan to melt and bubble until it starts to brown around the edges. Use an offset spatula to carefully lift each cheese crisp to the lined baking sheet. Allow to cool for 2 minutes. Crumble or serve whole on top of the creamed spinach.

Steps:

• Heat the butter in a 12-inch saute pan over moderate heat. Add the onions and cook until soft, about 8 minutes. Whisk in the cream cheese and let melt. Fold in the spinach until evenly combined. Add up to 3 tablespoons water if the mixture seems too dry. Sprinkle the nutmeg on top and season with salt and pepper.
• BYOC: Lemon zest and juice would bring a little bit of sunshine to this dish. Just add with the salt and pepper.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Stir in tomatoes; cook 3 min. or until heated through, stirring frequently. Add cream cheese and lemon juice; cook and stir 3 to 5 min. or until cream cheese is melted and mixture is well blended.
• Place spinach in large bowl. Drain pasta, reserving 1/3 cup cooking water. Add pasta, reserved water, tomato mixture and 3 Tbsp. Parmesan to spinach; mix lightly. Serve topped with remaining Parmesan.

Steps:

• Preheat oven to 375˚F (190˚C).
• Remove the stems from the mushrooms. Place the top half on a baking sheet.
• Mince the stems.
• Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
• Add the spinach, cook until it wilts.
• Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
• Take a spoonful of the spinach mixture and fill each mushroom top.
• Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
• Bake for 12-15 minutes or until golden brown.
• Enjoy!

Steps:

• In a large saucepan, combine all ingredients. Cook and stir over medium heat for 8-10 minutes or until blended and heated through.

Steps:

• Mix cream cheese, sour cream and dressing mix in medium bowl until blended.
• Stir in remaining ingredients.
• Refrigerate several hours or until chilled.

Steps:

• Preheat oven to 400. Spray a 9x9 baking pan with olive oil. Place salmon fillets in pan. Sprinkle lightly with paprika.
• In a small bowl, mix together the cream cheese, minced garlic, parsley and a sprinkle of pepper. Spread this over the salmon fillets. (I usually micrwave this for 20 to 30 seconds to make it easier to spread).
• Sprinkle the chopped onion evenly over the cream cheese.
• Layer the baby spinach leaves evenly and neatly over the onions (I make 4 layers of leaves).
• Spray or drizzle the spinach leaves with olive oil. Sprinkle lightly with garlic powder, salt and pepper.
• Cover tightly with foil and bake 25-35 minutes depending on the thickness of your salmon. It takes a little longer than usual because of all the toppings.

Steps:

• Heat a large skillet over medium-high heat. Add spinach and cook until wilted, stirring constantly. Remove from the skillet and drain in a colander. Try to squeeze out as much liquid as possible.
• Melt the butter in the skillet over medium heat. Add garlic and onions; cook and stir until tender, about 5 minutes. Add the spinach and stir in the heavy cream. Sprinkle in the provolone cheese and stir to melt and coat the spinach. Once the provolone has melted, stir in the Parmesan cheese and continue to cook and stir until thickened. Season with salt and pepper and serve hot.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease a 1 1/2-quart shallow baking dish with 1 teaspoon olive oil.
• Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 4 to 7 minutes. Add spinach and simmer until spinach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl.
• Pour milk into pot and return pot to medium heat. Melt cream cheese into the milk; cook and stir together about 3 minutes. Return spinach mixture to pot with 1/2 cup mozzarella cheese and Cheddar cheese; stir to combine. Season the mixture with Worcestershire sauce, salt, and pepper. Pour the mixture into the prepared baking dish and top with 1/2 cup mozzarella cheese.
• Bake in preheated oven until bubbly and golden brown on top, 20 to 25 minutes.

Steps:

• Mix cream cheese and spinach together (soften the cream cheese in the microwave to make mixing easier).
• Put in a lightly greased 8x8" baking dish.
• Bake at 350°F for 25 minutes covered.
• Top with crushed crackers and Parmesan cheese.
• Bake another 5-10 minutes uncovered until bubbly.

Steps:

• Preheat oven to 250°F. Bring 2 inches of water to boil in large pot. Add spinach and cook just until wilted, constantly pressing spinach down into water, about 2 minutes. Transfer 1/2 cup cooking liquid to medium skillet and reserve. Drain spinach into colander, firmly pressing out excess water. Transfer spinach to oven-proof platter. Place in oven to keep warm.
• Add cream, goat cheese, shallot and lemon peel to cooking liquid in skillet. Stir over medium-high heat until sauce is thick and reduced to 2/3 cup, about 6 minutes. Season with salt and pepper.
• Pour sauce evenly over spinach. Serve immediately.

Steps:

• Cook spinach according to package directions; drain well. Stir in cream cheese, 2 tablespoons butter and salt. , Transfer to a greased 1-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over spinach mixture. Bake, uncovered, at 350° for 20 minutes or until lightly browned.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a medium or large casserole dish with cooking spray.
• Heat oil in a large skillet over medium-high heat. Add onions and a generous pinch of salt and pepper; saute until onions are translucent, about 5 minutes. Transfer to a large mixing bowl.
• Add cooked chicken to the onions. Mix in spinach and cream cheese until combined; you can add spinach a little bit at a time to make it easier. Add 1/2 of the mozzarella cheese and stir until everything is thoroughly incorporated and cream cheese has no clumps remaining. Transfer to the prepared casserole dish and sprinkle with remaining mozzarella.
• Bake in the preheated oven until cheese has melted and filling is bubbling, about 30 minutes. Let cool for 10 minutes before serving.

Steps:

• Blend all ingredients in food processor, except cheddar cheese, adding as much milk as necessary for a smooth and creamy consistency.
• Amount of garlic and/or Tabasco sauce can be increased for more intense flavour!
• Spread in pie plate and top with shredded cheddar cheese.
• Bake at 375F for 35 minutes or until heated through and cheddar cheese is melted.
• Serve with pita crisps, crackers or tortilla chips.

Steps:

• Heat olive oil in skillet over med-high heat.
• Add spinach leaves and garlic cloves.
• Saute until spinach leaves have wilted (be careful not to overcook).
• In last few minutes of cooking time, add cheddar cheese, and cook until it is melted.
• Stir well and serve.

Steps:

• Mix spinach, garlic, green onions, cream cheese, and monterey jack cheese in large bowl.
• Place approximately 3 tbsp of spinach mixture into the center of each tortilla and roll them up.
• Place filled tortillas side by side seam side down in casserole dish.
• Bake at 350 degrees for approximately 30 minutes.
• Meanwhile mix enchilada sauce and sour cream in small saucepan simmer over low to medium heat stirring frequently.
• Cover with Shredded Pepper Jack cheese and return to oven until cheese is melted and bubbly.
• Remove enchiladas from oven and cover with sauce mixture serve immediately.