Spinach Madelaine

• 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

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.

spinach, butter, flour, onions, milk, water, black pepper, garlic salt, salt, pepper cheese, worcestershire sauce, cayenne pepper

Taken from www.food.com/recipe/spinach-madelaine-174916 (may not work)