South Louisiana Spinach-Oyster Dip

South Louisiana Spinach-Oyster Dip


2 (10 ounce) packages frozen chopped spinach
1/4 cup melted butter
2 Tablespoons flour
1 (6 ounce) roll Jalapeno cheese spread
1 pint fresh oysters, drained
2 Tablespoons chopped onion
1/2 cup evaporated milk
1/2 cup reserved spinach juice
Black and cayenne peppers, to taste
1 teaspoon celery salt
1 teaspoon garlic salt
1 teaspoon Worcestershire sauce
Melba rounds


Cook and drain spinach, reserving one-half cup spinach juice.  Melt butter.  Add flour to butter and blend.  Cut cheese into chunks and oysters into small pieces with scisors.  Add all ingredients to butter and flour mixture and mix together.  Pour into chafing dish and serve with melba rounds.

Servings:  20

No comments:

Post a Comment