8 tbsp. unsalted butter
3 lb. fresh spinach
Kosher salt and freshly ground pepper, to taste
2 tbsp. flour
2 tbsp. chopped onion
½ cup chicken stock
½ cup evaporated milk
6 oz. Kraft Velveeta, chopped
2 fresh jalapeño peppers, finely chopped
2 tsp. Worcestershire sauce
¾ tsp. celery salt
¾ tsp. garlic salt