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Prep Time: 20 min. | Total Time: 1 hour 5 min. | Makes: 8 servings
What You Need
1 Tbsp. butter, melted
1/2 cup chopped onions
1 clove garlic, minced
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 container (8 oz.) BREAKSTONE'S Sour Cream
1/4 tsp. salt
1/8 tsp. pepper
2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained
1/8 tsp. ground nutmeg
HEAT oven to 325°F.
MELT butter in small skillet on medium heat. Add onions and garlic; cook and stir 5 min. or until crisp-tender. Beat next 5 ingredients in large bowl with mixer until well blended. Add onion mixture and spinach; mix just until blended
SPOON into 9-inch square pan sprayed with cooking spray. Sprinkle with nutmeg; cover.
BAKE 45 min. or until heated through and lightly browned, uncovering after 30 min.
Trim 30 calories and 4 grams of fat, including 2 grams of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S 2% Milkfat Low Fat Cottage Cheese.
Nutrition Information Per Serving (regular recipe): 190 calories, 15g total fat, 8g saturated fat, 115mg cholesterol, 350mg sodium, 7g carbohydrate, 3g dietary fiber, 3g sugars, 10g protein, 180%DV vitamin A, 30%DV vitamin C, 15%DV calcium, 10%DV iron.