Spinach Madelaine

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 2 (10 ounce) packages frozen chopped spinach
• 4 tablespoons butter
• 2 tablespoons flour
• 2 tablespoons chopped onions
• 1/2 cup evaporated milk
• 1/2 cup water (from cooking spinach)
• 1/2 teaspoon black pepper
• 3/4 teaspoon garlic salt
• 1/2 teaspoon salt
• 6 ounces jalapeno pepper cheese
• 1 teaspoon worcestershire sauce
• cayenne pepper

Recipe

• 1 cook spinach according to package directions. drain and reserve liquid.
• 2 melt butter over low heat and add flour, stirring until blended and smooth but not brown.
• 3 add onion and cook until soft.
• 4 add spinach liquid and milk slowly, stirring constantly, until smooth and thick.
• 5 add seasonings and cheese that has been shredded; combine with cooked spinach.
• 6 this can be served immediately or --.
• 7 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.
• 8 serves 20 in a chafing dish as a hot dip.
• 9 this may be frozen.
• 10 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.