Ingredients
- 2 (10 ounce) packages frozen chopped spinach
- ½ cup water
- ¼ cup butter
- 2 tablespoons all-purpose flour
- 2 tablespoons chopped onion
- ½ cup evaporated milk
- 6 ounces processed cheese spread with jalapeño (such as Velveeta), diced
- ¾ teaspoon celery salt
- ¾ teaspoon garlic salt
- 1 teaspoon Worcestershire sauce
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper, or to taste
- salt to taste
Directions
Place frozen spinach and water in a saucepan over high heat; bring to a full boil. Reduce heat to medium, cover, and cook for 8 minutes. Separate with a fork and cook for 2 more minutes. Drain, reserving 1/2 cup of the cooking liquid.
Melt butter in a saucepan over low heat. Add flour, stirring until blended and smooth, but not brown, 1 to 2 minutes. Add onion and cook until soft but not brown, 5 to 7 minutes.
Slowly add evaporated milk and reserved cooking liquid, stirring constantly to avoid lumps. Cook, stirring constantly, until smooth and thick, 3 to 5 minutes. Add cheese spread, celery salt, garlic salt, pepper, cayenne, and salt; cook and stir until melted, about 2 to 3 minutes. Stir in cooked spinach.
Stir in cooked spinach and serve immediately.
Cook’s Note
This recipe is easy to multiply for big gatherings.
This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in the refrigerator overnight.
This may also be frozen.
Nutrition Facts
| Calories216 | |
|---|---|
| Total Fat 16g | |
| Saturated Fat 10g | |
| Cholesterol 46mg | |
| Sodium 1009mg | |
| Total Carbohydrate 12g | |
| Dietary Fiber 3g | |
| Total Sugars 5g | |
| Protein 10g | |
| Vitamin C 6mg | |
| Calcium 335mg | |
| Iron 2mg | |
| Potassium 510mg | |
