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Quick Creamed Spinach

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
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    5 servings

Ingredients

  • 1/4 cup diced onion
  • 1 garlic clove, minced
  • 1 tablespoon butter
  • 1 tablespoon 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

  • 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.
  • 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.
Nutrition Facts
1/2 cup: 131 calories, 4g fat (3g saturated fat), 12mg cholesterol, 704mg sodium, 13g carbohydrate (0 sugars, 2g fiber), 10g protein.
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