Ingredients
1/4
cup butter or margarine
1
medium onion, chopped (1 cup)
2
cloves garlic, finely chopped
2 1/2
cups Progresso™ chicken broth (from 32-oz carton)
1
container (16 oz) spinach dip
1
jar (12 oz) sliced roasted red bell peppers, drained, chopped
1
box (9 oz) frozen chopped spinach, thawed, squeezed to drain
12
slices (1/4 inch thick) baguette, toasted
3/4
cup shredded Parmesan cheese (3 oz)
Preparation
In 3-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 4 minutes, stirring occasionally, until tender.
Stir in broth, spinach dip, roasted peppers and spinach; cook until thoroughly heated. Top each serving with toasted baguette slice. Sprinkle with cheese.
