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Hot Spinach Jalapeņo Dip Recipe

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This recipe for Hot Spinach Jalapeņo Dip, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Steph Herold
Added: Wednesday, February 2, 2011


2 (10 oz.) pkg. frozen spinach
1/4 cup butter or marg.
2 Tbsp all purpose flour
1/2 cup evaporated milk
1 (6oz) roll jalapeņo cheese, cubed
2 Tbsp. finely chopped onion
1 tsp. Worcestershire sauce
3/4 tsp. celery salt
3/4 tsp. garlic powder
1/2 tsp. ground black pepper
1/4 tsp. lemon juice
dash of ground red pepper
dash of hot sauce
1/2 cup soft buttered bread crumbs

Cook spinach according to pkg. directions, omitting salt. Drain, reserving 1/2 liquid. Melt butter in a 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 a greased 1 quart casserole: sprinkle with breadcrumbs.
Bake uncovered at 350 for 25 minutes. Serve hot with crackers.
Yield: 4 cups

Preparation Time:
Preparation Time:
13 minutes




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