Melt butter in medium saucepan on medium heat. Add garlic; cook 2 min., stirring frequently. Stir in wine; bring just to a simmer.
Toss shredded cheese with cornstarch. Add, 1/2 cup at a time, to wine mixture; cook 1 min. after each addition or until cheese is completely melted, stirring constantly. Stir in cream cheese spread; cook and stir 2 min. or until melted. Add spinach; cook 2 min. or just until wilted, stirring constantly.
Serve in a fondue pot or small slow cooker.
Serve with woven wheat crackers and cut-up fresh vegetables.
Substitute fat-free reduced-sodium chicken broth or dry vermouth for the wine.
Cool any leftovers. Refrigerate up to 3 days. Reheat in saucepan on low heat or in microwave just until heated through, stirring frequently.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 1g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
24 servings, 2 Tbsp. 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.