- 3/4 cup PHILADELPHIA Herb & Garlic Light Cream Cheese Product
- 1/2 cup milk
- 2 (8 ounce) packages fresh spinach
- 1 cup KRAFT Mozza-Cheddar Light Shredded Cheese, divided
- 25 Ritz 30% Less Fat Crackers, finely crushed
- Heat oven to 425 degrees F (220 degrees C).
- Cook and stir cream cheese product and milk in large nonstick skillet on medium heat 2 to 3 minutes or until cream cheese is completely melted and sauce is well blended. (Do not let mixture come to boil.) Gradually stir in spinach; cover. Cook 2 to 3 minutes or until spinach is wilted. Stir in half the shredded cheese.
- Pour into 8-inch square baking dish sprayed with cooking spray. Combine cracker crumbs and remaining shredded cheese; sprinkle over spinach mixture.
- Bake 10 minutes or until spinach mixture is heated through and sauce is hot and bubbly. Let stand 5 minutes before serving.
05/22/2018
recipepes.com
Saucy Spinach Bake, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
