Griff's Kitchen

Ingredients

30 oz. Spinach [chopped] [fresh or frozen]

1½ tsp Kosher Salt

4 tbsp Butter

¼ cup Flour – All-Purpose

1 cup Milk

6 oz. Kraft^® Velveeta Cheese (diced)

1½ cups Sharp Cheddar (grated)

¹⁄_³ cup pickled Jalapeños (seeded & chopped)

8 oz. Sour Cream

2 tbsp minced onion

½ tsp Garlic Salt

½ tsp Black Pepper

Procedure

1. Combine the spinach and the kosher salt in a large stock-pot.  Cover well with water and bring to a boil (cook until tender ~ 10 minutes)

2. Drain the cooked spinach in a colander, squeeze to remove excess water

3. Sweat the onions in a small pan until translucent and softened.  Use a bit of water to keep them from burning. [Set aside]

4. In a medium sauce-pan melt the butter and slowly whisk in the flour to form a simple roux

5. Whisk in the milk and continue to stir over medium heat until the mixture thickens considerably

6. Add the cheese, sour cream, onion, jalapeños, garlic salt, and pepper – whisk slowly over low heat until homogeneous

7.  Add drained spinach and mix well

8. Portion into rarebits or ramekins and top with non-seasoned bread crumbs

9. Bake for 30 minutes in  350°F oven

Source: Amy Kingman