2 cups half-and-half
1 cup milk
1 ½ tsp chicken base, or 1 cube chicken bouillon
½ tsp Tabasco sauce
½ tsp ground nutmeg
¼ tsp granulated garlic (see note)
1/8 tsp celery salt
4 Tbsp unsalted butter
¼ cup all-purpose flour
3 10-oz pkgs frozen chopped spinach, thawed and squeezed dry (2.5 cups)
Salt and ground white pepper
Ground nutmeg, for garnish
Crisp, cooked, crumbled bacon, for garnish
- In a medium saucepan, heat the half-and-half, milk, chicken base, Tabasco, and seasonings to a simmer. Remove from the heat and keep warm.
- In another medium saucepan, heat the butter over medium heat. Add the flour and whisk well to combine. Cook this mixture for 2-3 minutes, stirring often. Slowly whisk the heated milk mixture into the butter mixture, a little at a time, whisking constantly until smooth. Bring the mixture to a simmer and cook for 5 minutes, stirring constantly, until it thickens. The sauce will be very thick.
- Stir in the spinach and simmer for 5 minutes. Adjust the seasonings. Serve while hot.
- To serve: Place the hot creamed spinach in a bowl, sprinkled with an extra touch of ground nutmeg on top. Top each serving with 1 Tbsp of crisp, cooked, crumbled bacon.
Note: Granulated garlic is dried granular garlic, not the same as dried minced, dried chopped, or garlic powder. It has the best flavor of all the dried garlic products. Some supermarkets carry it in the gourmet spice section.