The picture I have of the never fail creamed spinach is mid prep- as soon as it hit the table it was gone! My two year old ate most of it:) Don't let it discourage you from trying it though, you will not be disappointed! The best part of this recipe is that you can make it earlier in the day and reheat it on the stove just before dinner. The original recipe can be found here . . .
2 heads of garlic, top end cut off
2 large onions
2 (10 ounce) boxes frozen spinach, defrosted and drained
8 oz veggie broth
8 oz white wine
6 tablespoons cream cheese
1 tablespoon butter
1 lemon juiced
1 lemon zested
1/2 teaspoon black pepper
Preheat oven to 425 degrees F.
Place garlic on a piece of aluminum foil and drizzle with olive oil. Wrap aluminum foil around the garlic to form a tight package. Roast for 45 minutes. Be prepared for your house to smell fabulous!
In a nonstick pan, heat 1 teaspoon of olive oil over medium hear. Add onions and saute until translucent, about 3 minutes. Add spinach and saute for one minute more. Add veggie broth and wine, continue to simmer for one more minute. Pour mixture into a food processor, and squeeze the garlic cloves from the head of the roasted garlic. Add all remaining ingredients. Pulse till creamy. Serve warm.