Spinach Dip II

This is a hot, creamy dip that may also be served as a casserole by halving the amount of Bechamel sauce and topping with Parmesan (instead of adding Parmesan to the mixture). Then bake in a medium baking dish for approximately 30 minutes at 375 degrees F (190 degrees C) — Delicious!

Original recipe makes 5 servings

Ingredients

2 cups bechamel sauce
2 (8 ounce) packages cream cheese, softened
1/4 teaspoon cayenne pepper
1 pinch seasoning salt
1 onion, chopped
2 cups grated Parmesan cheese
1/2 pound shredded Cheddar cheese
2 (12 fluid ounce) cans spinach, drained

  • PREP

    5 mins

  • COOK

    10 mins

  • READY IN

    15 mins

Directions

  1. In a large saucepan, melt together the Bechamel sauce, cream cheese, cayenne pepper, salt, onion, Parmesan cheese, and Cheddar cheese. Stir in the spinach.
  2. Transfer the mixture to a slow cooker and keep warm over medium heat.

Nutrition

Calories: 821 kcal
Carbohydrates: 16.8 g
Cholesterol: 206 mg
Fat: 68.1 g
Fiber: 3.9 g
Protein: 38.8 g
Sodium: 2162 mg

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