• 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

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.

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.