Spicy Cream Spinach with Cheddar Cheese

20 ounces fresh or frozen leaf spinach
1 tablespoon butter
1 white onion, peeled and finely chopped
2 garlic cloves, chopped (1 teaspoon)
1 to 2 jalapeños, stemmed and chopped (remove seeds if milder flavor is desired)
2 1/2 tablespoons flour
1 cup chicken or turkey stock
1 cup whipping cream
8 ounces sharp cheddar cheese, grated
1 teaspoon salt
1/2 teaspoon black pepper

Wash spinach and remove any large stems. Cut or tear large leaves into small pieces. (Thaw and drain frozen spinach.)

In sauté pan over medium-high heat, melt butter. Add onion, garlic, andjalapeños and sauté until onions are translucent (do not brown). Stir in flour and mix well. Add stock and bring to boil. In small batches, wilt spinach in pan (if frozen spinach is used, add all at once).

When all spinach is in pan, add cream and bring to boil. Lower heat to simmer. Add cheddar cheese and mix well. Season with salt and pepper.

May be made and reheated later. Serves 8 to 10.

Source: Texas Monthly

Creamed Spinach

1. Make white Sauce: Melt 1/2 cup butter or margarine in medium sauce pan over medium heat. Add 1/4 cup all-purpose flour, and cook, stirring until light brown, 3 to 5 minutes. Stir in 2 T. chopped onions, 1 bay leaf, 1 whole clove and 1/2 tsp. salt. Cook until onion begins to soften, 1 to 2 minutes. Whisk in 12 cups milk of half and half. Stir until sauce begins to thicken, 3 to 5 minutes. Reduce heat to low; cook sauce 5 more minutes until thick and it coats the back of a spoon.

2. Remove sauce from heat; strain through a fine sieve set over a medium sauce pan. Discard onion, bay leaf and clove. Set aside.

3. Meanwhile, bring a large pot of water to boil. Add 3 lbs. trimmed fresh spinach; cook 1 minute. Immediately transfer spinach to a bowl of ice water. Drin in colander; squeeze dry in clean kitchen towel. Transfer to food processor and puree.

4. Stir pureed spinach into white sauce. Cook over low heat until heated through, 5 minutes. Stir in 2 T. softened butter or margarine, 1/2 tsp. salt and 1/4 tsp. freshly ground pepper.

Makes 3-1/2 cups.

Source: Ruth's Chris Steakhouse

Cheesy Spinach & Artichoke Dip

This isn't the recipe I have printed in my recipe binder from kraftfoods. So rather than type it myself I found this one that seems similar to cut & paste.

1 can (14 oz.) artichoke hearts, drained, finely chopped
1 pkg. (10 oz.) frozen chopped spinach, thawed, drained
3/4 cup KRAFT 100% Grated Parmesan Cheese
3/4 cup KRAFT Mayo Light Mayonnaise
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese
1/2 tsp. garlic powder

PREHEAT oven to 350°F. Mix all ingredients until well blended.
SPOON into 9-inch pie plate or quiche dish.
BAKE 20 min. or until heated through. Serve with TRISCUIT Reduced Fat Crackers and assorted cut-up fresh vegetables.

KRAFT KITCHENS TIPS
Makeover Savings Keep the creamy, cheesy flavor of this popular dip by combining Parmesan and mozzarella cheese in place of 2 cups of mozzarella cheese, and using 3/4 cup KRAFT Mayo Light Mayonnaise. These simple tweaks will save 50 calories and 5.5 grams of fat per serving compared to the traditional recipe!Variation - Awesome Spinach and Mushroom Dip Substitute 1 cup chopped mushrooms for the artichoke hearts.