A Note from Miss Kay■ Makes 6 servings
2 packages (10 ounces each) frozen chopped spinach, thawed
5 tablespoons butter, divided
2 tablespoons all-purpose flour
2 tablespoons very finely chopped onion
2 tablespoons very finely chopped jalapeño pepper
1/2 cup evaporated milk
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
6 ounces original or Mexican Velveeta, cut into small cubes
1/4 cup fine dried bread crumbs
1. Cook the spinach according to package directions. Drain well in a fine-mesh sieve set over a bowl, pressing firmly with a spoon to remove as much liquid as possible. Set aside 1/4 cup liquid and discard the rest.
2. In a medium saucepan, melt 4 tablespoons of the butter over medium-low heat. Add the flour and whisk until smooth. Whisk in the onion and jalapeño and cook, whisking constantly, for 2 minutes. Do not let the flour brown at all.
3. Whisk in the reserved spinach liquid, evaporated milk, and Worcestershire sauce. Cook, whisking slowly, until the mixture thickens and comes just to a boil, about 3 minutes. Remove from the heat and stir in the salt, pepper, and garlic powder. Add the Velveeta and stir until melted and smooth. Stir in the spinach. Pour into a serving dish.
4. This can be served now, but for best flavor, cool, cover, and refrigerate overnight. Reheat gently over low heat. Just before serving, melt the remaining 1 tablespoon butter and toss with the bread crumbs. Sprinkle the bread crumb mixture over the top and serve warm.
A Note from Miss Kay
This recipe was made famous by the equally famous River Road Recipes, a cookbook from the Junior League of Baton Rouge. Some of the ingredients listed in the original version of the recipe are no longer available, but the recipe is too good to let go, so home cooks have adapted the recipe over the years.