How to make it

  • Preheat the oven to 400 degrees F.
  • Preheat the fryer.
  • Combine 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, which is optional but I've never used it).
  • 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 sauté pan, heat some more vegetable oil. When the oil is hot, add the onions and sauté for 2 minutes.
  • Stir in handfuls of spinach at a time, until all the spinach is incorporated.
  • Add the garlic and artichoke and sauté for 2 minutes.
  • Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl.
  • Fold the Béchamel sauce (the cheese sauce) into the vegetables.
  • Turn the mixture into a baking pan (optional - sprinkle the top with Parmesean cheese).
  • 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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