Ingredients
- 1 lb fresh spinach (or 10 oz frozen spinach, thawed and drained)
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 cup milk or half-and-half
- 1/2 cup heavy cream
- 2 oz cream cheese
- 1/2 cup shredded mozzarella or Monterey Jack
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg (optional)
Instructions
- In a skillet, sauté fresh spinach in a bit of butter or oil until wilted, then drain. For frozen spinach, thaw and squeeze out excess moisture.
- In the same skillet, melt butter over medium heat and sauté garlic for about 30 seconds until fragrant.
- Add flour and whisk for 1–2 minutes to create a light roux.
- Gradually whisk in milk and cream, stirring until the mixture thickens, about 3–4 minutes.
- Lower heat and stir in cream cheese, Parmesan, and mozzarella until fully melted and smooth.
- Season with salt, pepper, and nutmeg if using.
- Fold in the cooked spinach and stir until everything is creamy and well combined.
- Let simmer for 1–2 minutes, then serve warm.
Notes
- Use Gruyère or fontina cheese for a nutty flavor variation.
- Add red pepper flakes for a little heat.
- To bake, top with cheese and broil until bubbly and golden.
- Use gluten-free flour or cornstarch to make it gluten-free.
- Reheat gently with a splash of milk to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 210
- Sugar: 2g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 45mg
