20 oz. baby spinach
2 tbsp. butter
1/2 medium yellow onion, finely chopped
2 cloves garlic, minced
1/2 c. milk
1/4 c. heavy cream
4 oz. cream cheese
Freshly ground black pepper
Pinch cayenne pepper
1/4 c. freshly grated Parmesan
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In large pot of boiling salted water, cook spinach for 30 seconds. Drain and place in a bowl of ice water. When cool enough to handle, drain and squeeze out as much excess water as possible.
In a large skillet over medium heat, melt butter. Add and onion and cook until soft, 5 minutes. Add garlic and cook until fragrant, 1 minute more.
Add milk, heavy cream, and cream cheese to skillet. Simmer until cream cheese is melted. Season with salt, pepper, and a pinch of cayenne.
Add spinach and Parmesan and stir to combine.