Recipe

Artichoke And Spinach Dip Recipe

	Irishjc / All my dishes 2 years, 1 month ago A warm artichoke and spinach dip - great with vegetables, tortilla chips or cubed bread. Prep:15m Cook:1015m Servings:810	Irishjc
	dip easy hot cheesy

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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

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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