Pimiento-Cheese Creamed Spinach - cooking recipe

Ingredients

3 (10 ounce) packages frozen chopped spinach, thawed
2 tablespoons unsalted butter
1/2 medium yellow onion, finely chopped
3 garlic cloves, minced
4 ounces cream cheese, cut into small pieces and softened
1 cup milk
1 (8 ounce) container sour cream
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1 large egg, lightly beaten
1 (4 ounce) jar diced pimentos, drained and rinsed
2 cups shredded sharp cheddar cheese, divided
1 1/2 teaspoons kosher salt
1/2 teaspoon fresh ground black pepper
2 tablespoons unsalted butter, melted

Preparation

Preheat oven to 350 degrees. Drain spinach well, pressing between paper towels.
Melt 2 tablespoons butter in a large Dutch oven over medium heat. Add onion, and saute 5 minutes or until tender. Add garlic, and saute 1 minute; remove from heat.
Stir cream cheese into onion mixture until melted and well blended. Stir in spinach, milk, and next 3 ingredients.
Stir together egg, drained pimiento, and 1 1/2 cups cheese; stir egg mixture into spinach mixture. Spoon mixture into lightly greased (with cooking spray) ramekins, or a 2 quart baking dish; sprinkle with salt and pepper.
Toss together panko, 2 tablespoons melted butter, and remaining 1/2 cup cheddar cheese; sprinkle over spinach mixture.
Bake at 350 for 50 minutes or until bubbly and golden.