Stubb’s Serrano Pepper Cheese Spinach

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Stubb's Serrano Pepper Cheese Spinach
Stubb's Serrano Pepper Cheese Spinach
1 lb. frozen chopped spinach
8 oz. cream cheese, cut into chunks
1/4 cup heavy whipping cream
1/4 cup chopped pickled serrano or jalapeño peppers (in the Mexican food section or see separate recipe)
1 tbsp. minced fresh garlic
1 tsp. salt
1/4 tsp. freshly ground pepper
Cook spinach according to package directions, taking
care not to overcook. Drain well in a colander; press out
excess water with the back of a spoon or spatula. Place
remaining ingredients in a medium saucepan. Add
spinach; cook and stir over medium-low heat until cream
cheese melts and mixture is hot and bubbly.

Makes 6 side servings.
Wine Suggestion
Penfolds Koonunga Hill Chardonnay - The melon, fig and baked apples of this Aussie Chard find their creamy complement in Stubb’s side.

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Made on 7/28/07. Good and very easy! Probably good cold as well as hot.

  Comment Number: 4655
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