10 oz. bag of frozen spinach 1 1/2 tbsp. butter 2 cloves of garlic minced 2 ounces of cream cheese ¼ tsp. salt 1/8 tsp. pepper 3 tbsp. grated Romano cheese 2 tbsp. heavy cream Directions: Microwave spinach for 3 minutes. Drain spinach in a colander, pressing to squeeze out excess liquid. Set aside. Melt the butter in the pot. Add the garlic. Sauté for one minute. Add the cream cheese, spinach, salt, pepper, Romano Cheese and heavy cream. Stir until well blended.
10 oz. bag of fresh baby spinach 2 tbsp. butter 1/3 cup finely chopped Vidalia onion 2 cloves of garlic minced 3 ounces of cream cheese 3 tbsp. grated Romano cheese ¼ tsp salt Dash of cayenne pepper
Wash and drain spinach. Place spinach in a pot. Cover and cook until it is tender. Drain in a colander, releasing the excess liquid. Set aside. Melt the butter in the pot. Add the onion and garlic. Sauté until the onion is transparent and the garlic is turning slightly golden. Remove from heat. Add back the spinach. Place the pot back on the stove top on medium heat. Stir in the cream cheese, Romano cheese, salt and cayenne pepper until well blended.