Emeril's Artichoke and Spinach Dip |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Made with fresh, not frozen spinach. A winner! Ingredients:
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 |
Directions:
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.
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