Emeril's Artichoke And Spinach Dip

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/4 cup vegetable oil, plus
• 2 tablespoons vegetable oil
• 1/4 cup flour
• 2 cups milk
• 1/2 cup freshly grated parmesan cheese (about 2 oz.)
• 1/2 cup grated monterey jack cheese (about 2 oz.)
• 1 cup chopped onion
• 1 (10 ounce) bag fresh baby spinach
• 2 tablespoons chopped fresh garlic
• 2 (10 ounce) cans artichoke hearts, julienned (not marinated)
• salt
• cayenne pepper

Recipe

• 1 preheat oven to 400 degrees.
• 2 combine 1/4 cup of vegetable oil and flour in a saucepan over medium heatl. stir the mixture constantly for 5-6 minutes to make a blond roux. whisk in the milk and bring the liquid up to a boil. season the liquid with salt and cayenne pepper. simmer the liquid for 5-6 minutes, or until the liquid is thick and coats the back of a spoon. remove the sauce from the heat and stir in the cheeses. set the sauce aside.
• 3 in a saute pan, heat the remaining vegetable oil. when the oil is hot, add the onions and saute for 2 minutes. stir in handfuls of spinach at a time, until all spinach is incorporated. add the garlic and artichokes and saute for 2 minutes. season the vegetables with salt and cayenne pepper. remove the vegetables from the heat and turn into a mixing bowl. fold the reserved cheese sauce into the vegetables. turn the mixture into a baking dish. bake the dip for 10-15 minutes, or until the top is golden brown.
• 4 serve hot with tortilla chips.