REGAS' CREAMED SPINACH

Regas' Creamed Spinach image

This recipe is from an upscale restaurant in Knoxville, TN. It can be used as a side dish or a dip. There is a note in the recipe that if you wish to have a thin dip to only use one box of spinich but if you wish it thick and chunky to use what is called for in the recipe.

Provided by Petdrwife

Categories < 60 Mins

Time 1h

Yield 1 1/2 quarts

Number Of Ingredients 13

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Ingredients

4 (10 ounce) boxes frozen spinach
1 quart heavy whipping cream
4 tablespoons butter (melted)
1/2 cup onion (minced)
1 1/8 teaspoons garlic-flavored oil
1/2 cup hot water
1/8 cup instant chicken bouillon granules
1 1/8 teaspoons Tabasco sauce
1 1/2 teaspoons salt
1/2 cup sour cream
1/3 cup cornstarch
1/2 cup cold water
1 1/2 cups parmesan cheese

Steps:

Thaw and drain spinach using paper towels to absorb any remaining liquid.
Place dry spinach in large casserole dish and set aside.
Heat (do not boil) cream in saucepan over low-medium heat; set aside.
Melt butter in large pot over medium high heat; add onion and garlic oil and saute until tender.
Add hot water, chicken base, tabasco, salt and sour cream. Whisk until well blended. Bring to a boil and stir in hot cream.
Place cornstarch in small bowl. Add water and stir to dissolve cornstarch.
Whisking continuously, add cornstarch mixture to boiling sauce. As sauce thickens, continue whisking to remove any lumps. Sauce should be smooth and thick.
Add parmesan cheese and whisk to remove lumps.
Add hot sauce to spinach and stir to blend. Serve.

Nutrition Facts : Calories 3479.5, Fat 318.4, SaturatedFat 192.8, Cholesterol 1081.3, Sodium 9682.6, Carbohydrate 94.5, Fiber 25.3, Sugar 12, Protein 87.1