Prep time: 10 minutes
Total time: 25 minutes
3 tablespoons|40 grams unsalted butter
3 medium shallots, thinly sliced
2 ½ pounds|1 ⅛ kilograms fresh baby spinach or 2 (10-ounce|283 gram) boxes frozen spinach, defrosted, drained, and squeezed dry
2 tablespoons Pernod
8 ounces|225 grams cream cheese, cubed
8 ounces|225 grams Velveeta, cubed
freshly grated nutmeg
kosher salt and freshly ground black pepper, to taste
- Melt the butter in a large saucepan over medium heat. Add the shallots and cook until soft, 5 minutes. Add the spinach (you may need to add it in batches) and cook until it wilts. Remove the spinach and shallots and drain the liquid from the pan. Squeeze the liquid from the spinach, too, then return to the pan. (If using frozen spinach, no need to drain it since you already did!) Stir in the Pernod and cook until it evaporates, about 2 minutes.
- Stir in the cream cheese and Velveeta and cook until the cheese has melted and the mixture is thick, about 5 minutes. Season with salt and pepper and grate in the nutmeg. Serve immediately.
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