2 tbsp. "I can't believe it's not butter."
1/4 cup chopped onion
1 tbsp. minced garlic
1 tbsp. flour
1-3/4 cup fat-free half and half
2 pkgs (9 oz. each) chopped spinach, well drained
1 (8 oz.) can water chestnuts, drained and chopped
1 cup shredded reduced-fat cheddar cheese
1 pkg. (1 oz.) dry vegetable soup mix
1/4 cup reduced-fat Parmesan cheese, grated

Preheat oven to 425°F.

In a skillet, melt "butter"; add onion and garlic. Sauté 2-3 minutes. Stir in flour, cook and stir an additional minute. Add half and half. Stir constantly until mixture boils and thickens. Remove from heat.

Stir in spinach, water chestnuts, cheddar cheese and veggie soup mix.

Spray a 1 quart baking dish with cooking spray. Spoon mixture into baking dish. Sprinkle with Parmesan cheese.

Bake until bubbly, about 10-15 minutes.

So good, you won't even know it's lo-fat. Serve with fresh cut veggies and crackers.

Submitted by: Sherry Monfils