Spinach Madeline Spinach Dip (From Louisiana Legacy Cookbook)

2 pkgs. frozen CHOPPED spinach (Boil till defrosted, drain well , reserve 1 cup liquid)

set aside

In deep skillet, met 1 block butter (only Butter, no sub) add 1 (small) finely chopped onion

cook till transparent or cooked to your satifaction. Add 1 heaping tablespoon of all purpose flour to the above. Add 1/2 pt. heavy cream (or half and half). Stir till well blended. Then add drained chopped spinach. Blend well….then….. add 2 rolls jalapeno pepper cheese till melted. then season to taste with salt (not too much) red pepper (lightly), lea and perrin sauce (about 3 tablespoons). Blend all together.

Can be used as a main dish or dip (with crackers).

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