Spinach Dip II So Tasty

Thursday, October 4, 2018

Spinach Dip II

"This is a warm, creamy dip which could also be served as a casserole by halving the amount of Bechamel sauce and topping with Parmesan (in preference to including Parmesan to the aggregate). Then bake in a medium baking dish for approximately half-hour at 375 ranges F (190 stages C) -- Delicious!"

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
half of pound shredded Cheddar cheese
2 (12 fluid ounce) cans spinach, drained

Instructions :

Prep : 5M	Cook : 5M	Ready in : 15M

In a large saucepan, melt collectively the Bechamel sauce, cream cheese, cayenne pepper, salt, onion, Parmesan cheese, and Cheddar cheese. Stir inside the spinach.
Transfer the mixture to a sluggish cooker and keep heat over medium warmness.

Notes :

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