Ingredients
- 230 ml jalapeno cheese sauce
- 120 ml evaporated milk
- 55 gr butter
- 30 gr onions (chopped)
- 16 ml worcestershire sauce
- 2 gr celery salt
- 1 gr black pepper
- 2 packages spinach (frozen chopped)
- some pepper to
Tabasco to taste Cook spinach as directed. Drain very well in a colander. Save quarter cup spinach stock. Melt butter and saute onions until translucent. Add flour stirring until smooth, do not brown. Reduce heat, add evaporated milk and cheese sauce stirring until well blended. Add drained spinach and stir. Add spices and adjust consistency with reserved spinach stock. Can add quarter tsp. liquid crab boil and cooked shrimp. Also can be served in prebaked pastry shells.
