Thaw and completely squeeze water from spinach. Place cream cheese in mixing bowl of a Kitchenaid mixer with paddle attachment. Whip cream cheese until light and smooth about 5 minutes at medium speed. Add 3/4 of the shredded cheeses then add the rest of the ingredients and mix until well combined. You may use a food processor, but add spinach last being careful not to over process and puree. Place in an ovenproof casserole dish. Sprinkle the balance of the shredded cheeses over the top. Bake in 350F oven for 20 -30 minutes until hot and bubbly.
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 6 | ||
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Calories: 440 | ||
Calories from Fat: 364 (83%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.5g | 54 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 9.7g | ||
Polyunsanturated Fat 12.3g | ||
Cholesterol 73.5mg | 23 % | |
Sodium 682.1mg | 24 % | |
Potassium 949mg | 25 % | |
Total Carbohydrate 11g | 3 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 7.1g | ||
Protein 12g | 17 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 440
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