Creamy Neufchatel Spinach, Arugula, and Onions



1 T butter
1 T olive oil
1/2 onion, rough chopped
4 oz. plain Neufchatel Cheese
1 pound frozen whole leaf spinach, thawed and drained or 1 pound fresh torn spinach
3 cups baby arugula
1/4 cup 2% milk
Salt and pepper to taste
Pinch of nutmeg
Hot red pepper flakes to taste

Spoon Mage™ Note:

If left thick, this recipes makes a delicious spinach dip when you increase the Neufchatel to 8 oz. Be ready to toss a little more milk into the mix.


In a large pot, sauté the onion in the butter until the onion softens.

Stir in the Neufchatel until it melts.

Add drained spinach, arugula, and stir well.

As the mixture cooks, add 1 tablespoon of milk at a time until the consistency is creamy and just right for you.

Continue to cook, stirring frequently, until the spinach is very hot.

Sprinkle with salt and pepper to taste. Add a pinch of nutmeg and toss.

Serve piping hot with red pepper flakes for guests to use at the table.

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