2 Tbsp. butter
1/4 cup chopped onion
3 garlic cloves, minced
1 Tbsp. all-purpose flour
1-3/4 cups half and half
2 pkgs. (9-oz. each) chopped spinach, thawed, well drained
1 can (8-oz.) sliced water chestnuts
1 cup shredded Cheddar cheese
1 pkg. (1-oz.) dry vegetable soup mix
1/2 cup shredded Parmesan cheese
Preheat the oven to 425*F.
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 qt. casserole or gratin dish. Sprinkle with Parmesan cheese.
Bake dip until it is bubbly and cheese is melted, 10-15 minutes. Serve warm.
Makes 8 servings
Hint: It is not necessary to grease the casserole dish because of the hight fat content of the Cheddar cheese.