Recipes out of the Blond Box

This is another appetizer that would go perfectly with toasted pita bread triangles.

2 tablespoons butter
¼ cup chopped onion
2 cloves garlic, minced
1 tablespoon flour
1 ¾ cup half-and-half
2 packages (9 ounces each) frozen chopped spinach, thawed and drained
1 (8 ounce) can water chestnuts, drained
1 cup shredded cheddar cheese
1 ounce package dried vegetable soup mix
¼ cup shredded Parmesan cheese

Heat oven to 425°F. Melt butter in large saucepan over medium heat. Add onion and garlic; cook and stir until onion is crisp-tender and garlic is fragrant, 2 – 3 min. stir in flour; cook and stir one more minute. Add half-and-half and cook, stirring constantly, until mixture boils and thickens, approximately 2 min. Remove pan from heat. Stir in spinach, water chestnuts, cheddar cheese and soup mix. Place dip into 1 quart casserole. Sprinkle with Parmesan cheese. Bake until bubbly and cheese is melted, 10 – 15 min. Serve warm. (8 servings)