Emerils Baked Spinach And Artichoke Dip |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 10 |
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Served this at a football party earlier in the year. One of the best spinach dips I have ever made. Serving again at the superbowl party. Ingredients:
1/4 cup plus 2 tablespoons vegetable oil |
1/4 cup all-purpose flour |
2 cups milk |
salt |
cayenne pepper |
1/2 cup grated parmesan (about 2 ounces) |
1/2 cup grated monterey jack (about 2 ounces) |
1 cup chopped onions |
1 (10-ounce) bag fresh spinach, stemmed, rinsed and chopped |
2 tablespoons chopped garlic |
2 (15-ounce) cans artichoke hearts, drained and julienned |
Directions:
1. Preheat the oven to 400 degrees F.
2. Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux.
3. Whisk in the milk and bring the liquid up to a boil.
4. Season the liquid with salt and cayenne.
5. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon.
6. Remove the sauce from the heat and stir in the cheeses. S
7. et the sauce aside.
8. In a saute pan, heat the remaining 2 tablespoons vegetable oil. When the oil is hot, add the onions and saute for 2 minutes.
9. 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.
10. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables.
11. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown.
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