• Cooking Time: 15
  • Servings:
  • Preparation Time: 15


  • 2 T. butter
  • 1/4 C. chopped onion
  • 2 or 3 cloves garlic, minced
  • 1 T. flour
  • 1 3/4 C. half-and-half
  • 2 (9 oz. each) packages frozen spinach, thawed and squeezed dry
  • 1 can water chestnuts, sliced or coarsely chopped.
  • 1 C. shredded cheddar cheese
  • 1 envelope dry vegetable soup mix (1 oz.)
  • 1/2 C. shredded parmesan cheese


  • Preheat oven to 425 degrees.
  • Melt butter in a large saucepan over medium heat.
  • Add onion and garlic; cook and stir until onion is tender-- 2 to 3 minutes.
  • Stir in flour; cook and stir an additional minute.
  • Add half-and-half and cook, stirring constantly, until mixture boils and thickens, about 2 minutes
  • Remove from heat.
  • Stir in chopped spinach, water chestnuts, cheddar cheese and vegetable soup mix.
  • Spoon into 1 quart casserole.
  • Sprinkle with Parmesan.
  • Bake until bubbly and cheese is melted--10 to 15 minutes.
  • Serve warm with crackers or slices of French bread.


This is a tried and true dip. Carefully choosing your baking dish adds to the presentation. I have a small casserole dish that works beautifully.

This is a good spinach dip.

Categories: Appetizer  Dip 

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