2 packages frozen chopped spinach, thawed, well drained
1 can sliced water chestnuts, drained
1 cup shredded cheddar cheese
1 package dry vegetable soup mix
1/4 cup shredded Parmesan cheese
Instructions
Preheat oven to 425 degrees. 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.
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 saucepan from heat. Stir in chopped spinach, water chestnuts, cheddar and vegetable soup mix. Spoon dip into a 1-quart casserole or gratin dish. Sprinkle with Parmesan.
Bake dip until it is bubbly and cheese is melted, 10-15 minutes. Serve warm.
Originally Submitted
1/19/2011
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