Ingredients

• Vegetable cooking spray
• 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 packages 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 package Knorr dry vegetable soup mix
• 1/4 cup shredded Parmesan cheese, divided

Directions

1. Preheat oven to 350 degrees. Coat a 4-cup casserole dish with vegetable cooking spray and set aside.

2. In large saucepan, over medium heat, melt butter. Add onion and garlic and cook, stirring, for 5 minutes.

3. 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 dish and sprinkle with remaining Parmesan.

4. Bake 20-25 minutes or until bubbly and cheese is melted. Serve warm. Makes 9 servings.

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