Spinach Dip Soup

 

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) Green Giant® frozen chopped spinach, thawed, squeezed to drain

12

slices (1/4 inch thick) baguette, toasted

3/4

cup shredded Parmesan cheese (3 oz)

• 1 In 3-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 4 minutes, stirring occasionally, until tender.
• 2 Stir in broth, spinach dip, roasted peppers and spinach; cook until thoroughly heated. Top each serving with toasted baguette slice. Sprinkle with cheese.