Pimiento Cheese Creamed Spinach

Photo by Tufgrlz B.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 3

    (10-oz.) packages frozen chopped spinach, thawed

  • 2

    tablespoons unsalted butter

  • 1/2

    medium-size yellow onion, finely chopped

  • 3

    garlic cloves, minced

  • 4

    ounces cream cheese, cut into small pieces and softened

  • 1

    cup milk

  • 1

    (8-oz.) container sour cream

  • 1/4

    cup mayonnaise

  • 1

    tablespoon Dijon mustard

  • 1

    large egg, lightly beaten

  • 1

    (4-oz.) jar diced pimiento, drained and rinsed

  • 2

    cups (8 oz.) shredded sharp Cheddar cheese, divided

  • 1 1/2

    teaspoons kosher salt

  • 1/2

    teaspoon freshly ground black pepper

  • 1/2

    cup panko (Japanese breadcrumbs)

  • 2

    tablespoons unsalted butter, melted

Directions

1. Preheat oven to 350°. Drain spinach well, pressing between paper towels. Melt 2 Tbsp. butter in a large Dutch oven over medium heat. Add onion, and sauté 5 minutes or until tender. Add garlic, and sauté 1 minute; remove from heat. 2. Stir cream cheese into onion mixture until melted and well blended. Stir in spinach, milk, and next 3 ingredients. Stir together egg, drained pimiento, and 1 1/2 cups cheese; stir egg mixture into spinach mixture. Spoon mixture into lightly greased (with cooking spray) ramekins or a 2-qt. baking dish; sprinkle with salt and pepper. 3. Toss together panko, 2 Tbsp. melted butter, and remaining 1/2 cup Cheddar cheese; sprinkle over spinach mixture. 4. Bake at 350° for 50 minutes or until bubbly and golden.

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