PREP: Steam the spinach in the microwave according to package directions. Remove the spinach to a colander, lined with a tea towel, and allow it to cool. When the spinach is cool enough to handle, squeeze out all the excess liquid; set aside for now.

SAUTE: In a large saute pan, melt the butter over medium heat. Add the onions and sauté them for 5-7 minutes until soft and translucent. Add the garlic and cook for 30-45 seconds until fragrant. Stir in the cream cheese until it melts.

CREAMED SPINACH: Pour in 1 ½ cups half and half and stir to combine. If the cream cheese doesn’t melt in, you can switch to a whisk to help breakup any lumps. When it starts to just barely simmers, add in the mozzarella, parmesan, nutmeg, and stir to combine. Season with a small pinch of dried dill, (optional) cayenne paper, and white pepper. When it thickens and the cheese melts, stir in the spinach. Allow the creamed spinach to simmer and heat through. You can add the remaining ¼ cup of half and half if the it needs more liquid. Taste and adjust with salt, more cayenne and white pepper as desired. Serve immediately or you can transfer it to a dish (with a lid) allow it to cool slightly before refrigerating for later.