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| 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!"
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
Instructions :
| Prep : 5M | Cook : 5M | Ready in : 15M |
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- In a large saucepan, melt together the Bechamel sauce, cream cheese, cayenne pepper, salt, onion, Parmesan cheese, and Cheddar cheese. Stir in the spinach.
- Transfer the mixture to a slow cooker and keep warm over medium heat.
Notes :
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