Ingredients: 4 tablespoons butter, room temperature
1/2 cup yellow onion, minced
5 cloves garlic, minced
16 ounces fresh spinach leaves
8 ounces cream cheese, room temperature
16 ounces mozzarella cheese, shredded
1 cup half & half
1 cup sour cream
1/2 cup shredded parmesan cheese + 2 tbsp (separated)
1 teaspoons himalayan pink salt
1 teaspoon crushed black pepper
1/2 cup crushed pork rinds (place pork rinds into a food processor on high for 3/4 minutes)
Directions: Preheat oven to 350 degrees.
In a medium size pan over high heat melt the butter, once hot add the onions and garlic and cook down until translucent.
Add the spinach in batches and cook an additional 2 to 3 minutes until spinach is slightly wilted than add the salt & pepper.
Remove from heat and put in large mixing bowl using slotted spoon. (You don’t want any of the extra juices).
Add cream cheese to bowl and combine until melted then add remaining ingredients and mix well.
Pour into a greased casserole dish and top with the additional Parmesan cheese and crushed pork rinds.
Bake for 20 minutes.
Remove from oven and let stand for 10 minute before serving.