Creamy Pimento Cheese Spinach
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 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
Instructions
  1. Preheat the oven to 350 degrees.
  2. Thaw and drain the spinach. Pat it dry with paper towels.
  3. Melt butter in a large skillet. Add onion and saute until tender. Add garlic and saute' another minute. Remove from heat.
  4. Stir in the cream cheese until melted and smooth.
  5. Stir in the spinach, milk, Greek yogurt, mayonnaise, Dijon mustard. Blend well.
  6. Add egg, cheddar cheese, and pimento. Stir until creamy and well blended.
  7. Add salt and pepper.
  8. Spoon into a well greased medium-sized casserole dish.
  9. For the topping: stir together the panko bread crumbs, melted butter, and ½ cup of cheddar cheese.
  10. Sprinkle the topping over the spinach mixture.
  11. Bake for 50 minutes at 350 degrees.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/creamy-pimento-cheese-spinach/