Spinach Dip II recipe

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Ingredients

2 cups bechamel sauce
2 (8 ounce) packages cream cheese, softened
¼ teaspoon cayenne pepper
1 pinch seasoning salt
1 onion, chopped
2 cups grated Parmesan cheese
½ pound shredded Cheddar cheese
2 (12 fluid ounce) cans spinach, drained

Nutrition Info

820.8 calories
carbohydrate: 16.8 g
cholesterol: 206 mg
fat: 68.1 g
fiber: 3.9 g
protein: 38.8 g
saturatedFat: 42.1 g
servingSize: -
sodium: 2161.6 mg
sugar: 2.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

5 servings

Recipe Note

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!

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