5wedgesCreamy Swiss (Laughing Cow)(or 4 oz. cream cheese)
Bring a large stockpot of water to a boil. Add spinach and cook down for about 2-3 minutes or until spinach is wilted but not soggy.
Drain spinach well and then wring out using cheesecloth (preferred) or a kitchen towel. You can also press spinach in a fine-mesh strainer to try and remove excess water. Note: the spinach may be VERY hot, handle with care and allow to cool if needed.
Note: you may be surprised to find that you only have 1-2 cups of spinach. This is totally normal. Set spinach aside.
In a large skillet over medium heat, melt butter. Add onions and garlic and cook until onions become soft and transparent.
Sprinkle flour over the onions and stir until flour is cooked (about 3 minutes).
Pour in half and half a little at a time, whisking constantly making a beschamel sauce. You want it to be the consistency of a thin gravy. Add more half and half or milk if needed.
Add salt and pepper to taste.
Add spinach and stir until spinach is well mixed in.
Add Parmesan cheese, Mozzarella cheese, and creamy Swiss cheese (or cream cheese). Stir until all cheeses are melted and completely mixed in.