Skip to main content

Try this weekday meal!

  • 4 Tbsp Cass-Clay butter
  • 4 cloves minced garlic
  • ½ Tbsp dried basil
  • 8 oz cream cheese, softened and cut into cubes
  • 8 oz jar sun-dried tomatoes, drained and chopped
  • 2 cups of Cass-Clay milk
  • 1 ½ cups of spinach
  • 6 oz Parmesan cheese, grated (2 cups)
  • ½ tsp ground black pepper
  • ½ tsp salt
  1. In a medium pot, melt the butter over medium heat. Add the garlic and cook for about 2 minutes while stirring. Stir in the dried basil. Add the cream cheese and stir with a whisk until the mixture goes from a curdled look to smooth (2-3 minutes). Stir in the sun-dried tomatoes.
  2. Over medium heat, slowly add the milk. Add about ¼ a cup at a time while whisking quickly until the milk is fully incorporated. Add the spinach and stir until winced. Add the parmesan cheese, pepper, and salt. Cook over medium heat and stir until the cheese is melted (5-10 minutes). Serve over desired noodle.
    *Addition: Cooked Chicken