4 slices bacon, cut in 1" pieces
1 med. onion, finely chopped
1 sm. clove garlic, minced
2 tbsp. butter
3 tbsp. flour
1 3/4 c. milk
2 (10 oz.) pkgs. frozen chopped spinach, cooked, well drained
2 tbsp. grated Parmesan cheese
1 tsp. fresh grated lemon peel
1 tbsp. fresh squeezed lemon juice
1/2 tsp. salt
Generous dash pepper

In skillet, cook bacon until crisp; remove and drain. Pour off all but 1 tablespoon drippings. In same skillet, saute onion and garlic in drippings and butter until tender. Blend in flour. Cook a few minutes, stirring constantly. Remove from heat; gradually stir in milk. Cook over medium heat, stirring until thickened. Add spinach, Parmesan cheese, lemon peel and juice, cooked bacon, salt and pepper. Heat through. Makes about 5 cups. Can be made earlier in day and reheated.