1. Preheat Oven to 425?. Melt butter in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is crisp-tender and garlic is fragrant, 2-3 minutes.
2. 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.
3. Remove saucepan from heat. Stir in chopped spinach, water chestnuts, cheddar and vegetable soup mix. Spoon dip into a 1-quart casserole dish. Sprinkle with parmesan.
4. Bake dip until it is bubbly and cheese is melted, 10-15 minutes. Serve warm.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (177g)|
|Recipe Makes: 8|
|Calories from Fat: 135 (62%)|
|Amt Per Serving||% DV|
|Total Fat 15g||20 %|
|Saturated Fat 9.2g||46 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 44.8mg||14 %|
|Sodium 234.3mg||8 %|
|Potassium 504.3mg||13 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 10.5g|
|Protein 9.5g||14 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 218
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.