Spinach Madeline has been a Louisiana favorite since 1959 when the recipe, created by Madeline Nevell Reymond, was published in a community cookbook called River Road Recipes by the Junior League of Baton Rouge. This creamy and spicy dish starts with a butter-flour roux to which evaporated milk, seasonings, cheese, jalapeño, and spinach are added. It can be served as a dip with chips as an appetizer or as a side dish for a meal, such as Thanksgiving dinner.
Recipe Servings: 5
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 20 oz frozen chopped spinach
- 4 Tbsp butter
- 2 Tbsp all-purpose flour
- 2 Tbsp chopped onion
- ½ cup evaporated milk
- ½ cup spinach juice (liquid from cooked spinach)
- ½ tsp freshly ground black pepper
- ¾ tsp celery salt
- ¾ tsp garlic salt
- Salt, to taste
- 1 tsp Worcestershire sauce
- 4 oz Velveeta or Monterey pepper jack cheese, cut into cubes
- 2 tsp minced jalapeño
- Red pepper, to taste
Directions
- Cook spinach according to the package’s directions and then drain, reserving the juice.
- Melt butter in a large skillet set over medium-low heat.
- Stir in the flour until smooth, but not brown.
- Add the onion and cook until soft.
- Pour in the evaporated milk and spinach juice slowly, stirring constantly to keep the mixture smooth. Continue stirring until the mixture thickens.
- Stir in the freshly ground black pepper, celery salt, garlic salt, salt, Worcestershire sauce, cheese, jalapeño, and red pepper.
- Stir until cheese is melted, and then stir in the cooked spinach.
- Spread the mixture evenly into a serving dish and serve hot.
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