Hot Cheesy Spinach Dip combines spinach, water chestnuts, dry vegetable soup mix, Cheddar and Parmesan in a warm baked dip from 75 Years of Caring and Sharing (2006).
The dry soup mix does much of the seasoning work, while the cheeses provide richness and the water chestnuts add a contrasting crunch. It is a compact community-cookbook formula built around familiar ingredients and a straightforward bake.
The contributor name has not yet been verified from a source scan, so it is intentionally left blank in the archive record rather than guessed.
Hot Cheesy Spinach Dip
A warm spinach dip with Cheddar, Parmesan, water chestnuts and dry vegetable soup mix.
Servings: 8
Ingredients
- 2 Tbsp. butter
- ¼ cup chopped onion about ¼ medium
- 2 cloves garlic minced (1 tsp.)
- 1 Tbsp. all-purpose flour
- 1 ¼ cups half & half
- 2 9 oz. packages frozen chopped spinach, thawed and well-drained
- 1 8 oz. can sliced water chestnuts, drained
- 1 cup shredded Cheddar cheese
- 1 oz. package dry vegetable soup mix
- ¼ cup shredded Parmesan cheese
Instructions
- Preheat 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, about 2 to 3 minutes.
- Stir in flour; cook and stir an additional minute.
- Add half & half and cook, stirring constantly, until mixture boils and thickens, about 2 minutes.
- Remove saucepan from heat. Stir in chopped spinach, water chestnuts, Cheddar cheese, and vegetable soup mix.
- Spoon dip into a 1-quart casserole or gratin dish.
- Sprinkle with Parmesan cheese.
- Bake dip until bubbly and cheese is melted, about 10 to 15 minutes.
- Serve warm.
