1 head garlic, top end cut off
\n1 spray olive oil cooking spray
\n1 teaspoon olive oil
\n1 large sweet onion, sliced (recommended: Vidalia)
\n1 (10-ounce) box frozen spinach, defrosted and drained
\n1\/4 teaspoon ground nutmeg
\n1 (14-ounce) can chicken broth
\n3 tablespoons light cream cheese
\n1 teaspoon butter
\n1\/2 lemon, juiced
\n1 1\/2 teaspoons salt
\n1\/2 teaspoon black pepper<\/p>\n
Preheat oven 350 degrees F. Place garlic on a piece of aluminum foil and lightly spray the garlic with olive oil cooking spray once. Wrap aluminum foil around the garlic to form a tight package. Roast for 45 minutes. Once garlic is cool enough to handle, remove from aluminum foil and set aside. In a nonstick 10-inch saucepan, heat 1 teaspoon olive oil over medium-high heat. Add onions and saute until translucent, about 1 1\/2 minutes. Add spinach and nutmeg and saute for 1 minute. Add chicken broth and bring to simmer; simmer for 1 minute. Pour mixture into a food processor, and then squeeze the garlic cloves from the head of roasted garlic, discarding the skin. Add all remaining ingredients. Pulse until creamy. Serve warm.<\/p>\n
Yield: 4 servings
\nCalories: 98
\nFat: 4g
\nFiber: 3g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 head garlic, top end cut off 1 spray olive oil cooking spray 1 teaspoon olive oil 1 large sweet onion, sliced (recommended: Vidalia) 1 (10-ounce) box frozen spinach, defrosted and drained 1\/4 teaspoon ground nutmeg 1 (14-ounce) can chicken broth 3 tablespoons light cream cheese 1 teaspoon butter 1\/2 lemon, juiced 1 1\/2 teaspoons salt 1\/2 teaspoon black pepper Preheat oven 350 degrees F. Place garlic on a piece of aluminum foil and lightly spray the garlic with olive…<\/p>\n