2 pkgs. frozen spinach, chopped
2 tbsp. onion, chopped
1/4 c. butter
2 tbsp. flour
1/2 c. evaporated milk
1/2 tsp. pepper
3/4 tsp. celery seed
1/2 tsp. garlic salt
1 tbsp. Worcestershire sauce
6 oz. Jalapeno cheese, grated

Cook chopped spinach. Drain and save the liquid. Saute onion in butter. Add flour and cream together (a roux). Add to this roux the evaporated milk and 1/2 cup spinach liquid. Add pepper, celery seed, garlic salt, and Worcestershire sauce. Stir in Jalapeno cheese, grated. Serve hot in chafing dish with corn chips or firm crackers.

A crock pot on low works well too.