Stubb’s Serrano Pepper-Cheese Spinach
Note: This is an original C.B. Stubblefield recipe.
1 pound frozen chopped spinach
8 ounces cream cheese, cut into chunks
1/4 cup heavy whipping cream
1/4 cup chopped picked Serranos
1 tablespoon minced garlic
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
Cook the spinach according to package directions (do not overcook). Drain well in a colander. Press out excess water with the back of a spoon or a spatula.
Place the cream cheese, cream, serranos, garlic, salt, and pepper in a medium saucepan. Add the spinach and stir over medium-low heat until the cream cheese melts. When all the ingredients have evenly combined and the mixture is warm, serve.
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