JANE GAITHER / GOURMET GADGET GAL
2 pkg chopped frozen spinach
1 c liquid reserved after cooking spinach
4 T butter
2 T all purpose flour
2 T chopped onion
1 large garlic clove, minced
1/2 c evaporated milk
1/4 t black pepper, freshly ground
3/4 t celery salt
8 oz Pepper Jack Cheese, shredded
1-2 T pickled jalapeno peppers
1/2 c buttered bread crumbs
salt to taste
Cook spinach according to package directions. Drain and reserve 1 cup of liquid. Melt butter in a large saucepan or skillet over medium heat. Add flour and blend - about 2 minutes. Do not brown. Add onion and garlic to flour mixture, stir.
Slowly with a whisk, add spinach liquid and then add evaporated milk. Add pepper, celery salt and shredded pepper jack cheese. Add desired amount of pickled jalapenos and stir well. Cook until blended.
Turn into buttered casserole dish and top with buttered bread crumbs. Bake for 45 minutes. Serve hot with tortilla chips, crostini, or as a side dish for bar-b-q.
I have added a handful of chopped artichokes to this dish with great success. Also, you can use dried minced jalapenos in place of the pickled ones if you have those on hand.