I usually don't like creamed spinach. I think it's because it doesn't really taste like spinach, and I like the taste of spinach. I also like the bit of a crunch that fresh spinach has over frozen spinach. Frozen spinach is great for spinach dip, or for ravioli filling. Otherwise I really prefer the fresh stuff.
This met my picky spinach requirements. It was cheesy and crunchy and fresh-tasting all at the same time.
This would be a great side dish for Easter. Yes. I think I just decided.
The Ingredients.--1 cup milk
--1/2 cup cream cheese
--2 T butter
--1/4 cup shredded mozzarella cheese
-1/4 cup shredded parmesan cheese
--1/2 t nutmeg
--2 6 oz bags baby spinach
--dump milk, cheese, butter and nutmeg into crockpot
--cook on low for 3-4 hours, stirring whenever you feel like you're just going to explode if you can't stir.
In my case? Every 45 minutes or so.
I promise I'll seek help.
When everything is hot and melty, add your two bags of baby spinach. Don't bother to stir yet. Cover, and set to high for 20-30 minutes, or until spinach is wilted.
I loved this. Adam tolerated it. The kids refused to try it. And Dave, who had slept over politely said "no thank you."
Whatever. This totally rocked.
Even though I used 2 whole bags of spinach, this is really only enough for a side dish for 3-4 people. If you are going to feed a crowd (like for Easter, or something), you'll need to at least double it. The spinach will shrink after a little bit, and you can keep adding to the pot.