on my endless search for the perfect appetizer spread, i decided to try this recipe. it was easy to make and is a delicious addition to any appetizer table.
to make the spread: saute 3 tablespoons chopped fresh onion in 3 tablespoons butter or margarine. add 3 ounces low-fat cream cheese and stir to melt the cheese. add 1/4 teaspoon garlic powder, salt and pepper to taste, along with 1/2 can cream of celery soup and 1/4 cup parmesan cheese.
next, add one box of frozen spinach that has been thawed and drained. stir to blend. spread into a ceramic baking dish with low sides. i sprayed the dish with canola oil.
add panko bread crumbs to the cop and bake in a preheated 350 degree oven for 30 to 40 minutes or until the spread begins to bubble.
serve with flat crackers, Bremner wafers, celery or toast squares.
tips for success: try a potato ricer to help squeeze out thawed spinach. make certain to have the spinach as dry as possible before adding to the cheese mixture.
if cream of celery soup is not available, make your own: in a small sauce pot, melt one tablespoon butter with 1/2 cup chopped celery to soften. add salt and pepper to taste. next, add 3 tablespoons flour and cook briefly. add one cup of fat-free milk slowly while heating. whisk into the flour mixture to avoid lumps. bring to a boil. this recipe will make one cup of substitute soup. use only 1/2 cup as your substitute for the cream of celery soup. i used this instead of the canned soup for this recipe and it worked perfectly.