Photo: Chiara Conti
Spinach Dip II
8 ingredients
5 min + 10 min
5 servings
openrecipes
"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!"
Estimated Nutrition (whole recipe, rough)
381
Calories
21g
Protein
27g
Fat
15g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheddar Cheese | 1 oz (28g) | 113 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Cream Cheese | 1 oz (28g) | 99 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes