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