Cheesy Spinach Picante Bake Recipe

About this recipe

A hearty and flavorful casserole featuring spinach, a creamy cheese sauce, and a zesty picante kick. Perfect for a satisfying eggetarian dinner.

Ingredients

• 250 g Spinach - Chopped
• 100 g Sambar Onion Peeled
• 200 g Go Cheese Spread Tub Olive N Herbs Jar
• 125 g Mooz Butter Garlic & Herbes
• 1 Kg Red Lotus Special Flour
• 500 ml Amul Slim 'N' Trim Double Toned Milk
• 290ml Lea And Perrins Worcestershire Sauce
• 250 g Habanero Spicy Salsa Dip

Instructions

1. 1. Cook 500 g spinach according to package directions. Drain well.
2. 2. In a large skillet, melt 2 tbsp butter over medium heat. Add 1/3 cup finely chopped onion and sauté until tender, about 4 minutes.
3. 3. Stir in 2 tbsp all-purpose flour and cook for 1-2 minutes until bubbly, stirring constantly.
4. 4. Gradually add 1/2 cup milk, stirring continuously. Cook until the mixture thickens, about 3-4 minutes.
5. 5. Add 6 oz cheese spread to the skillet and stir until fully melted and smooth.
6. 6. Stir in 1/2 cup salsa, the drained spinach, and 1 tsp Worcestershire sauce. Mix well to combine.
7. 7. Transfer the mixture to a greased baking dish and spread evenly.
8. 8. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the top is golden and bubbly.
9. 9. Remove from the oven and let cool slightly before serving. Enjoy your cheesy spinach picante bake!