Creamed Spinach Direct From Heaven Recipes

Steps:

• Pour olive oil into a large soup pot, place over high heat, add spinach, and cover. Cook for 1 minute, uncover, and lightly stir until most of the leaves are bright green and wilted, about 2 minutes. Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.
• Mix salt, black pepper, cayenne pepper, and nutmeg in a small bowl.
• Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until just barely golden and translucent, 3 to 4 minutes. Stir seasoning mixture into shallot mixture and pour in cream. Raise heat to medium-high and reduce cream sauce to about half, about 5 minutes. Stir in lemon zest.
• Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir Parmigiano-Reggiano cheese into spinach until thoroughly combined; serve immediately.

Steps:

• In a saucepan over medium-high heat, saute onions and garlic in 4 tablespoons of butter until just softened.
• Reduce heat to medium-low, melt remaining butter, and stir flour and salt into pan until creamed together.
• Slowly stir in half and half, then cream cheese.
• Increase heat to medium and whisk until mixture becomes thick and smooth.
• Reduce heat to low and add spinach and water to pan.
• Cover and cook, stirring occasionally, for 8 minutes.
• Add Parmesan and stir until completely blended. Serve while still hot and watch it disappear!

Steps:

• Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
• In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
• Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.

Steps:

• Combine all the ingredients in a large bowl, and refrigerate at least 3 hours. Don't be impatient--it will taste better.
• Hollow out the sourdough bread using the removed chunks for part of the dippers and transfer the dip from the bowl to the bread bowl.
• Watch it get gobbled up!