Food Network: Artichoke and Spinach Dip

	Print 4x6 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 4x6 recipe card to your personal collection.

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.