A salty cracker crumble tops this warm and creamy baked spinach dish. As if that weren't enough, it takes just 10 minutes to prep!
What You Need
Original recipe yields 6 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/3 cup milk
1/2 cup chopped red pepper
1/8 tsp. garlic powder
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
15 saltine crackers, coarsely crushed
2 Tbsp. margarine or butter, melted
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Let's Make It
Preheat oven to 350°F. Mix Neufchatel, milk, peppers and garlic powder in medium bowl until well blended. Stir in spinach.
Spoon into 1-qt. baking dish or 9-inch pie plate. Combine cracker crumbs and margarine; sprinkle over spinach mixture.
Bake 25 to 30 min. or until heated through.
Prepare spinach mixture as directed; spoon into baking dish or pie plate. Cover and refrigerate up to 24 hours. When ready to serve, sprinkle with the crumb mixture, then bake, uncovered, as directed.
Prepare as directed, substituting 1/2 cup PHILADELPHIA Chive & Onion or Garden Vegetable Light Cream Cheese Spread for the Neufchatel.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.