This Sour Cream Spinach Bake is simply delicious and serves eight—with this added bonus: You probably already have everything you need to make it.
What You Need
Original recipe yields 8 servings
1 Tbsp. butter
1 small onion, chopped
1 clove garlic, minced
1/4 tsp. dried thyme leaves
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
3 egg s
1/8 tsp. ground red pepper (cayenne)
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
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Let's Make It
Heat oven to 325°F.
Melt butter in small skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until onions are crisp-tender. Stir in thyme; remove from heat.
Beat cream cheese, sour cream, eggs and pepper in large bowl with mixer until blended. Add onion mixture and spinach; mix well.
Spoon into 9-inch square pan sprayed with cooking spray; cover.
Bake 45 min. or until heated through, uncovering after 30 min.
To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.
Save 40 calories and 5g of fat, including 3g of sat fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.