Spinach & Pimiento Cheese Gratin
Ingredients
- 2 10 oz. pkg frozen spinach thawed, and squeezed dry
- 1 T butter
- 1 T olive oil
- 1/2 yellow onion chopped
- 2 cloves garlic minced
- 3 oz whipped cream cheese at room temp
- 1/2 cup milk {2% or whole}
- 1/2 cup sour cream or plain Greek yogurt
- 2 T mayonnaise
- 2 tsp Dijon mustard
- 1 egg beaten
- 2-4 oz. drained chopped pimiento or roasted red peppers {use as much as you like}
- 3 oz. extra sharp cheddar grated
- 3 oz. Vermont white cheddar grated
- Salt & pepper
Instructions
- Saute onion in butter and olive oil for 5 minutes or until tender. Add garlic and cook 1 minute and remove from heat.
- Stir cream cheese into onions until it melts and blends. Stir in spinach, milk, sour cream, mayonnaise and mustard. Season with salt & pepper.
- Mix egg with pimiento or peppers and add 3/4 of each cheese. Mix a spoonful of the warm spinach mixture into the cheese mix to temper the egg. Now add the cheese mix to the spinach in the skillet, stir to combine, and transfer it to a lightly greased baking dish. Refrigerate for up to 24 hours before baking if desired.
- Top with reserved cheese. Bake at 350 for 35-45 minutes