Artichoke And Spinach Dip
Instructions:
- 3/8 Cup Vegetable oil; divided
- 1/4 Cup Flour
- 2 Cup Milk
- 1/2 Cup Grated Parmesan cheese −; (abt 2 oz)
- 1/2 Cup Grated Monterey Jack cheese −; (abt 2 oz)
- 1 Cup Chopped onions
- 10 Ounce Fresh spinach; stemmed, rinsed, and chopped
- 2 Tablespoon Chopped garlic
- 2 Can Artichoke hearts; julienned
- Salt; to taste
- Cayenne pepper; to taste
- 10 Small Corn tortillas − (10 to 15); cut into fourths
- Vegetable oil; for frying
- Preheat the oven to 400 degrees. Preheat the fryer.
- Combine 1/4 cup of the vegetable oil and flour, in a sauce pan over medium heat.
- Stir the mixture constantly for 5 to 6 minutes for a blond roux.
- Whisk in the milk and bring the liquid up to a boil.
- Season the liquid with salt and cayenne.
- Simmer the liquid for 5 to 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.
- 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 the spinach is incorporated.
- Add the garlic and artichoke and saute for 2 minutes.
- Season the vegetables with salt and cayenne.
- Remove the vegetables from the heat and turn into a mixing bowl.
- Fold the Bechamel sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden−brown.
- Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or until the chips are golden and crispy.
- Remove from the oil and drain on a paper−lined plate. Season with salt and pepper.
- Serve the chips with the dip.
- This recipe yields about 8 servings.