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Name: Hot Cheesy Spinach Dip
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 8
Cuisine: not set
Ingredients: 2 tablespoons Butter; 1/4 cup Onion (medium) Chopped; 2 cloves ( 1 tsp) Garlic Minced; 1 tablespoon All purpose flour; 1 3/4 cups Half-and-half cream; 2 packages (9 oz each) Frozen spinach Thawed, chopped and well drained; 1 can (8 oz) Water chestnuts Drained and sliced; 1 cup Cheddar cheese Shredded; 1 package (1 oz) Dry vegetable soup mix; 1/4 cup Parmesan cheese Shredded

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INGREDIENTS

2 tablespoons Butter
1/4 cup Onion (medium) ; Chopped
2 cloves ( 1 tsp) Garlic ; Minced
1 tablespoon All purpose flour
1 3/4 cups Half-and-half cream
2 packages (9 oz each) Frozen spinach ; Thawed, chopped and well drained
1 can (8 oz) Water chestnuts ; Drained and sliced
1 cup Cheddar cheese ; Shredded
1 package (1 oz) Dry vegetable soup mix
1/4 cup Parmesan cheese ; Shredded

INSTRUCTIONS

1. Preheat oven to 425º.

2. Melt butter in a large saucepan over medium heat.

3. Add onion and garlic.

4. Cook and stir until onion is crisp-tender and garlic is fragrant (2-3 minutes).

5. Stir in flour.

6. Cook and stir an additional minute.

7. Add half-and-half and cook, stirring constantly, until mixture boils and thickens (about 2 minutes).

8. Remove saucepan from heat.

9. Stir in chopped spinach, water chestnuts, cheddar and vegetable soup mix.

10. Spoon dip into a one (1) quart casserole or gratin dish.

11. Sprinkle with Parmesan.

12. Bake dip until it is bubbly and cheese is melted (10-15 minutes).

13. Serve warm.

NOTES

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Hot Cheesy Spinach Dip

2 tablespoons Butter
1/4 cup Onion (medium) Chopped
2 cloves ( 1 tsp) Garlic Minced
1 tablespoon All purpose flour
1 3/4 cups Half-and-half cream
2 packages (9 oz each) Frozen spinach Thawed, chopped and well drained
1 can (8 oz) Water chestnuts Drained and sliced
1 cup Cheddar cheese Shredded
1 package (1 oz) Dry vegetable soup mix
1/4 cup Parmesan cheese Shredded

1. Preheat oven to 425º.
2. Melt butter in a large saucepan over medium heat.
3. Add onion and garlic.
4. Cook and stir until onion is crisp-tender and garlic is fragrant (2-3 minutes).
5. Stir in flour.
6. Cook and stir an additional minute.
7. Add half-and-half and cook, stirring constantly, until mixture boils and thickens (about 2 minutes).
8. Remove saucepan from heat.
9. Stir in chopped spinach, water chestnuts, cheddar and vegetable soup mix.
10. Spoon dip into a one (1) quart casserole or gratin dish.
11. Sprinkle with Parmesan.
12. Bake dip until it is bubbly and cheese is melted (10-15 minutes).
13. Serve warm.

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Nutrition

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Serving Size: 1 Serving (77g)
Recipe Makes: 8 Servings

Calories: 176
Calories from Fat: 136 (77%)

Amt Per Serving		% DV

	Total Fat 15.1g	20 %
	Saturated Fat 9.5g	47 %
	Monounsaturated Fat 4.2g
	Polyunsanturated Fat 0.5g
Cholesterol 46.4mg		14 %
Sodium 206.3mg		7 %
Potassium 90.8mg		2 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 3.4g
Protein 7.1g		10 %
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.

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Calories per serving: 176

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