Sour Cream Spinach Bake

• 1 Tbsp. butter
• 1 small onion, chopped
• 1 clove garlic, minced
• 1/4 tsp. dried thyme leaves
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 container (8 oz.) BREAKSTONE'S or KNUDSEN Sour Cream
• 3 eggs
• 1/8 tsp. ground red pepper (cayenne)
• 2 pkg. (10 oz. each) frozen chopped spinach, thawed, well drained

1. Heat oven to 325F.
2. Melt butter in small skillet on medium heat.
3. Add onions and garlic; cook and stir 5 min.
4. or until onions are crisp-tender.
5. Stir in thyme; remove from heat.
6. Beat cream cheese, sour cream, eggs and pepper in large bowl with mixer until blended.
7. Add onion mixture and spinach; mix well.
8. Spoon into 9-inch square pan sprayed with cooking spray; cover.
9. Bake 45 min.
10. or until heated through, uncovering after 30 min.

butter, onion, clove garlic, thyme, philadelphia cream cheese, s, eggs, ground red pepper

Taken from www.kraftrecipes.com/recipes/sour-cream-spinach-bake-186121.aspx (may not work)