Categories: creole, dip, not tried, side

Ingredients

• 2 10 oz pkg frozen chopped spinach
• 4 T butter
• 2 T flour
• 2 T chopped onion
• 1 clove garlic, finely minced
• 1/2 c reserved liquid from spinach
• 1/2 c evaporated milk or light cream
• black pepper, to taste
• 1/4 t celery seed
• 8 oz jalapeno pepper cheese, grated
• 1 t worcestershire sauce
• red pepper, to taste
• cornbread stuffing mix or cracker crumbs

Directions

1. Preheat oven to 350

2. Thaw spinach in microwave oven but do not fully cook. Drain, reserving 1/2 c of the spinach juice for the sauce.

3. In heavy saucepan over low heat, melt the butter. Add flour stirring for 2-3 minutes but do not brown. Add the onion and garlic and cook until soft but do not brown. Add the spinach liquid and milk, stirring to avoid lumps. Add the pepper, celery seed, cheese, worcestershire and red pepper. Stir until cheese has melted. Combine with spinach.

4. Pour into a buttered casserole dish and cover with stuffing mix or cracker crumbs. At this point the casserole can be refrigerated. Bake at 350 until hot and bubbling, about 15-20 minutes.

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