2 pkg. frozen chopped spinach
4 tbsp. butter
2 tbsp. flour
2 tbsp. chopped onions
1/4 c. evaporated milk
3/4 c. vegetable liquor
1/2 tsp. white pepper
1/2 tsp. celery seeds
1/4 tsp. garlic powder
8 oz. hot pepper cheese, cut into bite size pieces
1 tsp. Lea and Perrins Worcestershire
Red cayenne pepper to taste
1 baked potato per person (serves 5 to 6 depending on size of potato)

Cook spinach according to package directions. Drain and reserve the spinach liquor. Melt butter over low heat in saucepan. Add flour, stirring until blended smooth but NOT browned. Add onion and cook until soft but NOT brown. Add liquids slowly, stirring constantly to avoid lumps. Continue stirring and cook until thick and smooth. Add seasonings and cheese. Stir until cheese is melted. Add drained spinach and stir until mixed well.

Slice open baked potato, put in a pat of butter and spoon the spinach mixture into the potato. It is even better if it is made a day ahead and sits overnight in the refrigerator. Then just warm and serve. Good as a hot or cold dip for your favorite crackers, too. Great on angel hair pasta, too.