- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1 package (8 ounces) cream cheese, cubed
- 1-1/2 cups (6 ounces) shredded Monterey Jack cheese
- 4 eggs, lightly beaten
- 1/4 cup butter, melted
- 1 garlic clove, minced
- 1/2 teaspoon salt
- In a large bowl, combine all ingredients. Transfer to a greased 1-1/2-qt. baking dish. Bake at 350° for 35-40 minutes or until edges are lightly browned. Yield: 6 servings.
Originally published as Spinach Souffle in Taste of Home Winning Recipes 3 2012, p32
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