Post by amarante on Oct 12, 2016 15:30:25 GMT -5
This was very rich but delicious. Good for a special occasion - perhaps even Thanksgiving. Or would really work as a main with a side of green salad.
Pimiento Cheese Creamed Spinach
Source: Editors of Southern Living Magazine. “One-Dish Wonders..
Creamed spinach takes a trip to the South when mixed with pimientos and sharp Cheddar cheese.
Serves 8
3 (10-oz.) packages frozen chopped spinach, thawed
2 Tbsp. unsalted butter
1/2 medium-size yellow onion, finely chopped
3 garlic cloves, minced
4 oz. cream cheese, cut into small pieces and softened
1 cup milk
1 (8-oz.) container sour cream
1/4 cup mayonnaise
1 Tbsp. Dijon mustard
1 large egg, lightly beaten
1 (4-oz.) jar diced pimiento, drained and rinsed
2 cups (8 oz.) shredded sharp Cheddar cheese, divided
Vegetable cooking spray
11/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup panko (Japanese breadcrumbs)
2 Tbsp. unsalted butter, melted
1.Preheat oven to 350°. Drain spinach well, pressing between paper towels. Melt 2 Tbsp. butter in a large Dutch oven over medium heat. Add onion, and sauté 5 minutes or until tender. Add garlic, and sauté 1 minute; remove from heat.
2.Stir cream cheese into onion mixture until melted and well blended. Stir in spinach, milk, and next 3 ingredients. Stir together egg, pimiento, and 11/2 cups cheese; stir egg mixture into spinach mixture. Spoon mixture into a 2-qt. baking dish coated with cooking spray; sprinkle with salt and pepper.
3.Toss together panko, 2 Tbsp. melted butter, and remaining 1/2 cup Cheddar cheese; sprinkle over spinach mixture.
4.Bake at 350° for 50 minutes or until bubbly and golden.
Pimiento Cheese Creamed Spinach
Source: Editors of Southern Living Magazine. “One-Dish Wonders..
Creamed spinach takes a trip to the South when mixed with pimientos and sharp Cheddar cheese.
Serves 8
3 (10-oz.) packages frozen chopped spinach, thawed
2 Tbsp. unsalted butter
1/2 medium-size yellow onion, finely chopped
3 garlic cloves, minced
4 oz. cream cheese, cut into small pieces and softened
1 cup milk
1 (8-oz.) container sour cream
1/4 cup mayonnaise
1 Tbsp. Dijon mustard
1 large egg, lightly beaten
1 (4-oz.) jar diced pimiento, drained and rinsed
2 cups (8 oz.) shredded sharp Cheddar cheese, divided
Vegetable cooking spray
11/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup panko (Japanese breadcrumbs)
2 Tbsp. unsalted butter, melted
1.Preheat oven to 350°. Drain spinach well, pressing between paper towels. Melt 2 Tbsp. butter in a large Dutch oven over medium heat. Add onion, and sauté 5 minutes or until tender. Add garlic, and sauté 1 minute; remove from heat.
2.Stir cream cheese into onion mixture until melted and well blended. Stir in spinach, milk, and next 3 ingredients. Stir together egg, pimiento, and 11/2 cups cheese; stir egg mixture into spinach mixture. Spoon mixture into a 2-qt. baking dish coated with cooking spray; sprinkle with salt and pepper.
3.Toss together panko, 2 Tbsp. melted butter, and remaining 1/2 cup Cheddar cheese; sprinkle over spinach mixture.
4.Bake at 350° for 50 minutes or until bubbly and golden.
