BAKED SPINACH CHEESE DIP
2 tablespoons butter
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon flour
1 1/4 cups milk
1/2 cup fat-free half & half
Two 9-ounce pkgs frozen chopped spinach, thawed and squeezed dry
One 8-ounce can sliced water chestnuts, drained and chopped
1 cup shredded cheddar cheese
One 1-ounce pkg. dry vegetables soup mix (such as Mrs. Grass or Knorr)
1/4 cup shredded Parmesan cheese, divided
Preheat oven to 350 degrees. Coat a 4-cup casserole dish with vegetable cooking spray and set aside.
In large saucepan, over medium heat, melt butter. Add onion and garlic and cook, stirring, for 5 minutes.
Stir in flour and cook while stirring an additional minute. Add milk and half & half and cook until thickened. Remove saucepan from heat and stir in spinach, water chestnuts, cheddar, soup mix, and 2 tablespoons parmesan. Spoon dip into prepared pan and sprinkle with remaining parmesan.
Bake dip 20-25 minutes or until bubbly and cheese is melted. Serve warm. Makes 9 servings.
Per Serving: 137 Cal; 8 g Protein; 9 g Tot Fat; 6 g Carb; 1 g Fiber; 3 g Sugar; 120 mg Sodium
__________________
Beth
Little Victories; Grand Rapids, MI
Bariatric Support Group
CherishedTeddyBear-(TT Bear Lover)
The Poetry of Milady
New Beginnings: My Journey to LIFE
359(BMI:
57.9)/
143(BMI:
23.1)
Highest/Current
Diabetes, high blood pressure, sleep apnea, high cholesterol,
peripheral vein disease, joint pain and 216 lbs
GONE!! 
Century Club: July 3, 2006
ONE-derland: Dec. 22, 2006
Double Century: May 29, 2007
Goal: June 15, 2008
Lap RNY: 1/30/06-Dr Randal Baker
TT/BL: 09/21/07-Dr Ronald Ford
PS Revisions: 04/29/08-Dr Ronald Ford
Gallbadder removal: 06/09/08-Dr Randal Baker
"...if we pay attention to the fact that we can move,
breathe, feel, laugh, cry and notice sunsets,
there is cause for joy."
-Geneen Roth
Baked Spinach Cheese Dip
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