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Bring cream cheese to room temperature. Drain spinach well. Heat oil in a non-stick skillet and saute garlic for 30 seconds, then add spinach, salt and pepper. Cook, stirring often, for 5-6 minutes (over low/med heat) or until water evaporates. Mix cream cheese, cream and sour cream until well blended and "fluffy". Fold in spinach mixture. If using sun dried tomatoes, dice finely at this point and fold in with the spinach. Spoon into a greased casserole dish and microwave, covered, for 3 minutes. Remove cover, stir and cook, uncovered, for 3 minutes or until heated all the way through and bubbly.
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Carbs per serving - include all nutritional information if known: