More Great Recipes: Appetizer | Dip

Baked Spinach Dip


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Member since 2006

Serves | Prep Time 15 | Cook Time 15

Ingredients

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.


Pairs Well With


Notes

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.

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