Spinach Souffle Side Dish
You just can't make an easier, more delicious side dish than this. It's great with beef, pork and lamb, and I especially like serving it for a festive meal like New Year's Eve. —Bette Duffy, Kenmore, Washington
Ingredients
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
- 1 package (8 ounces) cream cheese, cubed
- 1-1/2 cups shredded Monterey Jack cheese
- 4 large eggs, lightly beaten
- 1/4 cup butter, melted
- 1 garlic clove, minced
- 1/2 teaspoon salt
Reviews
I love this recipe and I make it nearly every week. It makes enough that I can take it for my lunch all week. It works because it warms up well, keeping its flavor and consistency. I have had several coworkers ask for the recipe because it smells wonderful. Sometimes I add protein with some diced ham, or mushrooms to the egg mixture. Sometimes I opt for topping the souffle with pepperoni slices and fresh cracked black pepper.
This dish was okay. Some bacon would have made it better.
What a delicious souffle with the bonus that it is ever so very easy to prepare! I make half a recipe as there are just two of us. We love spinach prepared with this recipe. So yummy. Thanks to Bette in Washington for a great recipe that I found in "Taste of Home Winning Recipes", a book I urge to to purchase.