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Creamy Spinach with Bacon & Garbanzo Beans
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Creamy Spinach with Bacon & Garbanzo Beans

20 Min(s)
20 Min(s) Prep
Here's a delicious twist on classic creamed spinach—made with garbanzo beans, chopped bacon and a teeny-tiny sprinkle of cayenne pepper.
What You Need
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8 servings
Original recipe yields 8 servings
1/4 cup fat-free reduced-sodium chicken broth
1 can (15 oz.) chickpeas (garbanzo beans), rinsed, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
1/4 tsp. ground red pepper (cayenne)
4 slices OSCAR MAYER Bacon, cut into 1-inch pieces
2 pkg. (9 oz. each) baby spinach leaves
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Let's Make It
1
Blend broth, 1/2 cup beans, cream cheese and pepper in blender until smooth; set aside.
2
Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet. Add spinach to reserved drippings; cook 3 to 5 min. or until spinach is slightly wilted, stirring occasionally.
3
Stir in remaining beans and cream cheese mixture; cook 2 min. or until heated through, stirring occasionally. Top with bacon.
Kitchen Tips
Tip 1
Serving Suggestion
Serve this creamy side dish as an accompaniment to your favorite roasted chicken or baked fish.
Tip 2
Variation
Substitute PHILADELPHIA Neufchatel Cheese for the cream cheese. Omit bacon and use 1 Tbsp. oil to cook the spinach.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 25mg
8%
Sodium 270mg
12%
Total Carbohydrates 13g
5%
Dietary Fibers 4g
14%
Sugars 2g
4%
Protein 9g
18%
Vitamin A
90%
Vitamin C
10%
Calcium
10%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
8 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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