This recipe probably came in the mail as an enticement to make a purchase. I kept the recipe card but didn’t make the purchase. Oh well. It looks like it came from Easy to Bake, Easy to Make.
The Baker’s Corner suggests serving this dip with crackers strong enough for scooping or toasted slices of sourdough bread. The sourdough would be my favorite. It’s just perfect for a hot, creamy dip like this one.
Also, I’ll probably pass on the water chestnuts. But that’s a personal choice. I hope you enjoy it, whichever way you go.
Hot Cheesy Spinach Dip
2 tablespoons butter
¼ cup chopped onion (about ¼ medium)
2 cloves garlic, minced (1 teaspoon)
1 tablespoon all-purpose flour
1 ¾ cups half-and-half
2 packages (9-oz each) frozen, chopped spinach, thawed, well drained
1 can (8 oz) sliced water chestnuts, drained
1 cup shredded Cheddar cheese
1 package (1 oz) dry vegetable soup mix
¼ cup 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 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 to 15 minutes.
Serve warm.
Makes 8 servings.
