Spinach Madelaine

Name: Spinach Madelaine
Ingredients: 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

12 ingredients

12 steps

Ingredients

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

Directions

1

Cook spinach according to package directions.
2

Drain and reserve liquid.
3

Melt butter over low heat and add flour, stirring until blended and smooth but not brown.
4

Add onion and cook until soft.
5

Add spinach liquid and milk slowly, stirring constantly, until smooth and thick.
6

Add seasonings and cheese that has been shredded; Combine with cooked spinach.
7

This can be served immediately or --.
8

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.
9

Serves 20 in a chafing dish as a hot dip.
10

This may be frozen.
11

Note: Original recipe calls for a roll of Kraft jalapeno cheese spread.
12

You may use Mexican Velveeta for a creamier texutre or the jalapeno cheese of your choice.