Happy Friday everyone! It’s been a long week trying to get back up to speed after being sick. I’m a huge fan of creamed spinach and the time I wanted it most was when it had been taken off the menu and from the stores due to the outbreak. Go figure when you can’t have something all the more you want it. I am fairly picky when it comes to certain items and creamed spinach is on that has proven hard for me to find a mouthwatering one. I thought I would try making it myself and I almost ate the whole dish of it! For never making it before I was very impressed with myself. Now if only I could do this with all of my recipe contest ideas!!
Rich and Creamy Creamed Spinach
8 ounces cream cheese
1 cup mozzarella cheese
16 ounces spinach
splash of milk
Combine cream cheese and mozzarella in a large skillet over medium heat. Stir until cheeses are combined and melted then add in spinach. Cooking times may vary depending if you use fresh or froze. (I used frozen and just stirred until it was defrosted and well incorporated.) If it needs to loosen up a little add a splash of milk. Pour into a greased dish and bake at 350 degrees F for 15-20 minutes.
I warn you that if you eat this as leftovers it turns super rich so add some extra milk in when you’re reheating it.
