If you are what you eat, this makes you either “Hot” or a “Dip”…take your pick!



It’s so much more than a dip, though…  it’s great on top of burger or smeared inside a grilled cheese sandwich.

You could even pound some chicken breasts very thin and spread this on before it’s baked…roll the breasts up and coat them with a few bread crumbs. Spritz with olive oil and bake at 350 for 30 minutes or so.




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 or milk
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 vegetable 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 dish and sprinkle with remaining parmesan.

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

Per Serving: Calories 137; Protein 8 g; Fat 9 g; Carbs 5 g; Sugar 3 g; Sodium 120 mg

One Comment Add yours

  1. Caitlin says:

    Love this idea!!

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