2 tablespoons butter
1/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon all purpose flour
1 3/4 cups half and half
2 packages (9 ounces each) frozen chopped spinach
1 (8 ounce) can of sliced water chestnuts, drained
1 cup shredded cheddar cheese
1 (1 ounce) dry vegetable soup mix
1/4 cup shredded Parmesan cheese
1. Preheat oven to 425ยบ 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 minutes.
2. 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.
3. Remove saucepan from heat. Stir in chopped spinach, water chestnuts, cheddar, and vegetable soup mix. Spoon dip into a 1 quart casserole or gratin dish. Sprinkle with Parmesan.
4. Bake dip until it is bubbly and cheese is melted, 10-15 minutes. Serve warm.
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