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Salsa Spinach Dip




Source of Recipe


Unknown


List of Ingredients




Salsa Spinach Dip


2 (10-ounce) packages frozen chopped spinach, thawed,
drained
2 Tablespoons butter
2 Tablespoons flour
1 (16-ounce) can artichoke hearts, drained, chopped
8 ounces jalapeno cheese, shredded
8 ounces Romano cheese, grated
1/2 cup evaporated milk
1/8 teaspoon each garlic slat, celery salt and pepper
Tortilla chips, sour cream and salsa

Recipe




Squeeze the moisture from the spinach.

Heat the butter in a saucepan until melted.

Stir in the flour.

Cook the mixture until thickened, stirring constantly.

Add the spinach, artichokes, jalapeno cheese, Romano cheese,
evaporated milk, garlic salt, celery salt and pepper and
mix well.

Cook until cheese melts, stirring constantly.

Spoon into a slow cooked or chafing dish to keep warm.

Serve with tortilla chips, sour cream and salsa.