Artichoke And Spinach Dip |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 810 |
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A warm artichoke and spinach dip - great with vegetables, tortilla chips or cubed bread. Ingredients:
1/4 cup vegetable oil |
1/4 cup flour |
2 cups milk |
1/2 cup grated parmesan cheese (about 2 ounces) |
1/2 cup grated monterey jack cheese (about 2 ounces) |
1 cup chopped onions |
1 (10-ounce) bag of fresh spinach, stemmed, rinsed and chopped |
2 tablespoons chopped garlic |
2 cans of artichoke hearts, chopped |
salt (cayenne is optional) |
Directions:
1. Preheat the oven to 400 degrees F.
2. Preheat the fryer.
3. Combine the vegetable oil and flour, in a sauce pan over medium heat.
4. Stir the mixture constantly for 5 to 6 minutes for a blond roux.
5. Whisk in the milk and bring the liquid up to a boil.
6. Season the liquid with salt (and cayenne, which is optional but I've never used it).
7. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon.
8. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.
9. In a sauté pan, heat some more vegetable oil. When the oil is hot, add the onions and sauté for 2 minutes.
10. Stir in handfuls of spinach at a time, until all the spinach is incorporated.
11. Add the garlic and artichoke and sauté for 2 minutes.
12. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl.
13. Fold the Béchamel sauce (the cheese sauce) into the vegetables.
14. Turn the mixture into a baking pan (optional - sprinkle the top with Parmesean cheese).
15. Bake the dip for 10 to 15 minutes, or until the top is golden brown. Let it cool for a few minutes, then serve with your choice of snack ... Tostitos are great, as are baby carrots. You can also cube some Pumpernickel bread to dip ... or, hollow out a loaf to make a bread bowl and put the dip inside.
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