3 Tbs Butter
1/2 Cup Flour
1 Small Onion, chopped
1/3−1/2 Cup Chicken Stock
8 oz. Velveeta Cheese
1/3 Cup Heavy Whipping Cream
10 oz. Frozen Chopped Spinach (thawed − squeeze out excess water)
1/2 pkg. cooked, crumbled bacon
Dash of Tobasco
Sour Cream
Over medium high heat, melt butter, then saute onions until
golden brown. Add flour to make a roux. Add the chicken
stock until you have a creamy consistency. Slowly add the
Velveeta (cut in small pieces) until melted. When the cheese is
melted, add the whipping cream. Stir in the drained spinach and bacon. Add
the tobasco until you get the desired flavor. Top with sour cream.
Recipe from CopyCat Cookbook.
