Spinach
Dip
Ingredients:
2 tablespoons butter
1/4 cup chopped onion
1 teaspoon garlic
1 3/4 cups half and half
2 packages (9 ounce each) frozen chopped spinach, thawed and well
drained
1 can (8 ounces) sliced water chestnuts, drained
1 cup shredded Cheddar cheese
1 package (1 ounce) dry vegetable soup mix
1/4 cup shredded Parmesan cheese
1 loaf Hawaiian Bread, split in half and center taken out
Instructions:
Over medium high heat, melt butter. Once melted add onion and garlic.
Cook 2 to 3 minutes until onion is starting to tender. Add flour and
cook 1 minute stirring continuously. Pour half and half into saucepan
and cook 2 minutes stirring continuously. Mixture should boil and
thicken. Remove pan from stove. Fold in spinach, water chestnuts,
cheese and dry soup mix. Place mixture in a casserole dish. Cover the
top with Parmesan cheese. Preheat over to 425 degrees. Bake 10 to 15
minutes or until cheese has completely melted. Spoon dip into carved
out bread that has been cut to look like a football. Serve middle
pieces of bread for dipping.
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