Spinach Cheddar Souffle

3 Tbsp. butter or margarine, softened
1 clove garlic, minced
1/4 cup flour
1 cup chicken broth
1 cup shredded cheddar cheese
1 tsp. dijon mustard
1 (10 oz) pkg. frozen chopped spinach, thawed and squeezed dry
3 egg yolks, beaten
3 egg whites

Heat oven to 375. With 1 Tbsp. butter, grease a 6 cup, straight sided souffle or baking dish. Set aside.

In small bowl, beat together 2 Tbsp. butter, garlic and flour to form a smooth paste.

In medium saucepan over high heat, boil chicken broth. Briskly stir flour mixture into broth until very thick, about 2 minutes. Remove from heat.

Stir n cheese, mustard, spinach and egg yolks.

In medium bowl, beat egg whites until stiff but not dry. Stir 1/3 whites into saucepan to lighten mixture. Gently fold in remaining egg whites.

Gently spoon mixture into prepared dish. Bake for 30 minutes.

Serve immediately, or hold in turned off oven with door ajar for 5 minutes.