2 pkgs. frozen chopped spinach
4 tbsp. butter
2 tbsp. flour
2 tbsp. chopped onion
1/2 c. evaporated milk
1/2 c. vegetable liquor
1/2 tsp. black pepper
3/4 tsp. celery salt
3/4 tsp. garlic salt
6 oz. roll of jalapeno cheese, cut into 1" pieces
1 tsp. Worcestershire sauce
Red pepper to taste

Cook spinach according to package directions. Drain and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth but not brown. Add onion and cook until soft but not brown. Add liquids slowly, stirring constantly until smooth and thick. Continue stirring and add seasonings and cheese. Stir until melted. Combine with cooked spinach.

NOTE: This may be served immediately but flavor improves if kept at least 24 hours in refrigerator. May be frozen.

Basically, this is an excellent dip for hard crackers but may also be used as a casserole when topped with bread crumbs. Serves 6 to 8 as a casserole.