Food Network: Artichoke and Spinach Dip

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Artichoke and Spinach Dip
Recipe courtesy Emeril Lagasse, 2005

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

10 to 15 small corn tortillas, cut into fourths
Vegetable oil, for frying

Instructions
Preheat the oven to 400 degrees F. Preheat the oil in
a deep fryer.

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. Whisk in the milk and
bring the liquid up to a boil. Season the liquid with salt and cayenne. 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 saute pan, heat the remaining 2 tablespoons 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 the spinach is incorporated. Add the garlic and artichoke and
saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the
vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into
the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15
minutes, or until the top is golden brown.

Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or until the
chips are golden and crispy. Remove from the oil and drain on a paper-lined plate.
Season with salt and pepper. Serve the chips with the dip.