Chef John Folse's Golden Dip from Tigerland

Prep Time: 30 Minutes
Yields: 5–6 Servings

Comment: A tailgating twist on a traditional Louisiana recipe, this Spinach Madeleine is ready to party.

2 packages frozen chopped spinach
4 tbsps butter
2 tbsps diced onions
2 tbsps flour 
1/2 cup evaporated milk
1 tsp Worcestershire sauce 
1/2 tsp black pepper 
3/4 tsp celery salt 
3/4 tsp garlic salt
8 ounces Cheddar cheese, shredded
1 pound Louisiana crawfish tails
1 small can artichoke hearts, quartered
1 tbsp minced jalapeños
salt and cayenne pepper to taste
buttered bread crumbs (optional)

Method: Cook spinach according to directions on package. Drain and reserve liquid. Place spinach in a large mixing bowl and set aside. In a medium saucepan, melt butter over low heat. Whisk in flour, stirring until blended and smooth, but not brown. Add onion and sauté until vegetables are wilted, approximately 3-5 minutes. Add evaporated milk, spinach liquor and Worcestershire sauce slowly, stirring constantly to avoid lumps. Cook mixture until smooth and thick, stirring constantly. Add seasonings, cheese, crawfish tails, artichokes and jalapeños. Stir until cheese is melted and all is incorporated. Combine with cooked spinach and season with salt and cayenne to taste. This dish may be served immediately as a dip, however the flavor is improved when mixture is put into a casserole, topped with buttered bread crumbs and refrigerated overnight. Just before serving, reheat at 350°F until golden brown.