Ingredients

The following ingredients have 4 Servings
  • 4 tbsp. butter, divided
  • 1 bag (10 ounces) baby spinach leaves
  • 1/2 cup white onions, finely chopped
  • 1/2 cup red peppers, finely chopped
  • 3 large cloves garlic, pressed
  • 2 tbsp. unbleached all-purpose flour
  • 2 ounces light cream cheese, room temperature
  • 1 cup cold half-and-half
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1/4 tsp. ground Himalayan sea salt, or more to taste
  • 1/8 tsp. freshly grated nutmeg (optional)
  • 1/8 tsp. cayenne pepper, or more to taste
  • Few dashes hot sauce such as Cholula®, or to taste

Instruction

  • In a large pot over medium-high heat, add 2 tbsp. butter and when melted, add spinach leaves. Stir every 30 seconds for about 2 minutes. Transfer to a colander to drain.
  • In a medium saucepan over medium heat, add the remaining butter. When melted, add onions and sauté for 1 ½ minutes. Add red peppers and cook for 1 ½ minutes. Add garlic and sauté for 1 minute.
  • Add flour and whisk until the ingredients are well coated. Add cream cheese; stir until blended in. Whisk in half-and-half a little at first and when the sauce is very thick, pour in the rest.
  • Reduce the heat to medium-low and season with freshly ground black pepper, sea salt, nutmeg, cayenne pepper and hot sauce. Taste and adjust if necessary.
  • Add drained spinach, stir until well incorporated and when heated through, remove from the heat and serve immediately.