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Spinach Madeline

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

Directions

  1. Cook spinach according to the package’s directions and then drain, reserving the juice.
  2. Melt butter in a large skillet set over medium-low heat.
  3. Stir in the flour until smooth, but not brown.
  4. Add the onion and cook until soft.
  5. Pour in the evaporated milk and spinach juice slowly, stirring constantly to keep the mixture smooth. Continue stirring until the mixture thickens.
  6. Stir in the freshly ground black pepper, celery salt, garlic salt, salt, Worcestershire sauce, cheese, jalapeño, and red pepper.
  7. Stir until cheese is melted, and then stir in the cooked spinach.
  8. Spread the mixture evenly into a serving dish and serve hot.

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