"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Hot Spinach/Jalapeno Dip Recipe

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This recipe for Hot Spinach/Jalapeno Dip, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, June 30, 2007


2 (10 oz) packages frozen chopped spinach
1/4 cup butter
2 tablespoons flour
1/2 cup evaporated milk
1 (6 oz) jalapeno cheese, cubed
2 tablepsoons finely chopped onions
1 teaspoon worcestershire sauce
3/4 teaspoon celery salt
3/4 teaspoon garlic powder
3/4 teaspoon black pepper
1/2 teaspoon lemon juice
dash of ground red pepper
dash of hot sauce
1/2 cup bread crumbs

Cook spinach according to package directions, omitting salt. Drain, reserving 1/2 cup liquid.

Melt butter in saucepan over low heat, add flour, stirring until smooth. Cook, stirring constantly, 1 minute.

Add spinach, reserved 1/2 cup liquid, milk, and remaining ingredients except bread crumbs; stir until smooth. Spoon into 1 quart casserole; sprinkle with bread crumbs.

Bake at 350 for 25 minutes.

Serve with crackers.

Number Of Servings:
Number Of Servings:
4 cups




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