Creamy Pimento Cheese Spinach
Author: Dana Garner, inspired by Southern Living Recipes
Prep time:
Cook time:
Total time:
Serves: 8-10
- 14 oz pkg frozen Spinach, chopped, thawed
- 6 tablespoons butter, save 3 tablespoons for topping
- 2½ cups of sharp cheddar cheese, save ½ cup for topping
- 1 large onion, diced
- 4 cloves garlic, minced
- 6 oz cream cheese, chopped in small pieces
- 1 can evaporated milk
- 1¼ cups Greek yogurt
- ½ cup mayonnaise, I use the olive oil type
- 1¼ tablespoons of Dijon mustard
- 1 extra large egg, slightly beaten
- 6 oz jar of pimento, I used fresh roasted red peppers, skinned and chopped
- 1¾ teaspoons of salt
- ½ teaspoon black pepper
- ⅛ teaspoon of red pepper
- ¾ cup of Panko breadcrumbs, use this for the topping
- Preheat the oven to 350 degrees.
- Thaw and drain the spinach. Pat it dry with paper towels.
- Melt butter in a large skillet. Add onion and saute until tender. Add garlic and saute' another minute. Remove from heat.
- Stir in the cream cheese until melted and smooth.
- Stir in the spinach, milk, Greek yogurt, mayonnaise, Dijon mustard. Blend well.
- Add egg, cheddar cheese, and pimento. Stir until creamy and well blended.
- Add salt and pepper.
- Spoon into a well greased medium-sized casserole dish.
- For the topping: stir together the panko bread crumbs, melted butter, and ½ cup of cheddar cheese.
- Sprinkle the topping over the spinach mixture.
- Bake for 50 minutes at 350 degrees.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/creamy-pimento-cheese-spinach/
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