Ingredients:
- 2 10 oz. pkgs. frozen chopped spinach
- ½ cup water
- ¼ cup butter
- 2 Tbsp. all-purpose flour
- 1/2 small chopped onion
- ½ cup evaporated milk
- 6 oz. processed cheese spread with jalapeño (such as Velveeta), diced
- ¾ tsp. celery salt
- ¾ tsp. garlic powder
- 1 tsp. Worcestershire sauce
- ½ tsp. black pepper
- ¼ tsp. cayenne pepper, or to taste
- To taste salt
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. Serve.
