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Categories:
spinach butter flour onions milk water black pepper garlic salt salt pepper cheese Worcestershire sauce cayenne pepper
Viewed: 51 - Published at: 2 years agoIngredients
- 2 (10 ounce) packages frozen chopped spinach
- 4 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons chopped onions
- 12 cup evaporated milk
- 12 cup water (from cooking spinach)
- 12 teaspoon black pepper
- 34 teaspoon garlic salt
- 12 teaspoon salt
- 6 ounces jalapeno pepper cheese
- 1 teaspoon Worcestershire sauce
- cayenne pepper
Method
- Cook spinach according to package directions.
- Drain and reserve liquid.
- Melt butter over low heat and add flour, stirring until blended and smooth but not brown.
- Add onion and cook until soft.
- Add spinach liquid and milk slowly, stirring constantly, until smooth and thick.
- Add seasonings and cheese that has been shredded; Combine with cooked spinach.
- This can be served immediately or --.
- It is best to make a day ahead, put into a casserole and top with buttered bread crumbs, refrigerate overnight then bake at 350 for about 30 minutes.
- Serves 20 in a chafing dish as a hot dip.
- This may be frozen.
- Note: Original recipe calls for a roll of Kraft jalapeno cheese spread.
- You may use Mexican Velveeta for a creamier texutre or the jalapeno cheese of your choice.
