Artichoke And Spinach Dip

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cateory: healthy_options

Artichoke And Spinach Dip

Reviews: 198

Ingredients:

How to make
Artichoke And Spinach Dip

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.

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Artichoke And Spinach Dip