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1/4 cup diced onion
1 garlic clove, minced
1 T. butter
1 T. flour ( I use xanthum gum)
1/4 c plus 1 T shredded Parmesan cheese, divided
1-1/4 cups heavy cream
4 oz. cream cheese, cubed
3/4 t. salt
1/8 t. ground nutmeg
1/8 t. pepper
1 (16oz.) package of frozen leaf spinach, thawed and squeeze dry
How To Prepare:
In a large nonstick skillet, saute onion and garlic in butter until tender. Sir in flour/ xanthum gum until blended. Gradually whisk in cream until blended. Bring to a boil over med-low heat; cook and stir for 2 mins or until slightly thickened.
Add the cream cheese, salt, nutmeg and pepper, stirring until cream chieese is melted.
Stir in spinach and 1/4 cup parm. cheese; heat through. Sprinkle with remaining parmesan cheese. Serve immediately.