Tip: To quickly thaw spinach, cut small slit in center of each pouch; microwave on high for 2 to 3 minutes or until thawed. Remove spinach from pouch; squeeze dry with paper towel.
Ingredients
1-1/2 cups skim milk
2 tablespoons all-purpose flour
1/2 cup finely chopped onion
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1-8 oz. Mexican pasteurized prepared cheese product with jalapeno chilies, cut into small pieces. (Add 1/2 cup of sliced jalapenos for more kick.)
2 (9 oz.) frozen spinach in a pouch, thawed, squeezed to drain
Directions
Place 1-1/4 cups of milk in large nonstick saucepan; place over medium-high heat. In small bowl, combine remaining 1/4 cup milk and flour, blend with wire whisk until smooth. Add to milk in saucepan; cook about 5 minutes, stirring constantly, until thickened. Add onion, pepper, Worcestershire sauce; mix well. Bring just to a boil. Reduce heat; simmer 10 minutes or until onion is tender, stirring occasionally. Stir in cheese until melted. Add spinach; mix well. Cook until thoroughly heated. Serve with slices of baguette-style French bread or assorted cut up fresh vegetables. (This dip also is a great topping for baked potatoes, noodles or rice-something to keep in mind for leftovers.)
