Bring a classic steakhouse dish home with this Creamed Spinach recipe. Tender spinach leaves meet a creamy, garlic-infused béchamel sauce for the perfect side to your favorite steaks, seafood, and more.

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Ingredients list:

• 16 oz Seal the Seasons North Carolina Cut Spinach
  
• 2 tbsp. Oberweis Salted Butter
  
• 1/2 medium yellow onion, finely chopped
  
• 2 cloves garlic, minced
  
• 1/2 c. Oberweis Whole Milk
  
• 1/4 c. Oberweis heavy cream
  
• 4 oz. Smithfield Cream Cheese
  
• Kosher salt
  
• Freshly ground black pepper
  
• Pinch cayenne pepper
  
• 1/4 c. Grated Sartori SarVecchio Parmesan
  

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1. 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.
   
2. 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.
   
3. Simmer until cream cheese is melted. Season with salt, pepper, and a pinch of cayenne.
   
4. Add spinach and Parmesan and stir to combine.