Creamy Spinach With Pimento
Creamed Spinach With Pimiento Recipe Card Front
Front of the recipe card for Creamed Spinach With Pimiento.
Vintage Recipe Box 36
There are lots of fun recipes to read in the box this recipe for Creamed Spinach With Pimiento was with.
Click here to view all of Vintage Recipe Box 36 recipes.
More Vintage Recipes
We have lots of recipes on the site that may be of interest to you.
Use the links below to view other recipes similar to this Creamed Spinach With Pimiento recipe.
Recipe Box and Cards
Start your own recipe box or your family or friends. Click here to view New and Vintage Recipe Boxes.
Once you have your recipe boxes, you will need recipe cards. Click here to view Recipe Cards and Templates.
Want to protect your recipe cards from splats and splatters in the kitchen? Click here to view Recipe Card Protectors and Sleeves.
Vintage Kitchen Tools and Dishes
I love vintage dishes and kitchenware.
On the weekends I can often be found in a thrift store poking through the shelves to find vintage treasures to use as props for our photography for the site.
Click here to view Vintage Kitchenware on Etsy.
Every once and a while you can find a good cookbook with Vintage Recipes on Amazon. I don’t have any recommendations as I haven’t bought any as I prefer the handwritten recipes that you see on our site.
Vintage Recipe Project on Social Media
We would love to interact with you about our vintage recipes.
Join us on your favorite social media platform by clicking the links below.
Creamy Spinach With Pimento Recipe
If you make this Creamy Spinach With Pimento recipe, please share your photos and comments below!
- 2 10-ounce packages frozen leaf spinach, cooked according to package directions
- 2 teaspoons instant minced onion
- 4 teaspoons water
- 2 3-ounce packages cream cheese, at room temperature
- 1 teaspoon salt
- ¼ cup coarsely chopped canned pimiento
- Drain spinach well and press out as much liquid as possible. Set aside.
- Just before serving, heat spinach in a saucepan over moderately low heat (about 225° F.).
- Combine minced onion and water in a custard cup and allow to stand 5 minutes. Drain off water.
- Add rehydrated onion, cream cheese, salt and pimiento to spinach; mix well to combine.
- Place over low heat (about 200° F.) until mixture is heated thoroughly. Makes 6 servings.