Go Big Red Appetizers For September 12

[Roxy]

Hot Spinach Jalapeno Cheese Dip

 

1 1/2 cups milk

2 tablespoons all-purpose flour

1/2 cup finely chopped onion

1/4 teaspoon pepper

1 teaspoon Worcestershire sauce

1-8 oz. Mexican pasteurized prepared cheese product with jalapeno chiles, cut into samll pieces

2 (9-oz.) package frozen spinach in a pouch, thawed, squeezed to drain

 

1. Place 1 1/2 cups of the milk in large nonstick saucepan; place over medium-high heat. In small bowl, combine remaining 1/4 cup milk and flour; blend with wire whisk until smooth. Add to milk in saucepan; cook about 5 minutes, stirring constantly, until thickened.

 

2. Add onion, pepepr and Worcestershire sauce; mix well. Bring just to a boil. Reduce heat; simmer 10 minutes or until onion is tender, stirring occasionally.

 

3. Stir in cheese until melted. Add spinach, mix well. Cook until thoroughly heated. Serve with dices of bagette-style French bread or assorted cut-up vegetables or crackers of your choice.