Artichoke And Spinach Dip
Creamy baked dip loaded with artichoke hearts, spinach, and two types of cheese, served with crispy tortilla chips.
Ingredients
- 3/8 cup vegetable oil, divided
- 0.3 cup flour
- 2 cup milk
- 0.5 cup grated Parmesan cheese
- 0.5 cup grated Monterey Jack cheese
- 1 cup chopped onions
- 10 oz fresh spinach, stemmed and chopped
- 2 tbsp chopped garlic
- 2 can artichoke hearts, julienned
- 10 small corn tortillas, cut into fourths
Instructions
- 1
Preheat the oven to 400 degrees. Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir constantly for 5-6 minutes to make a blond roux.
- 2
Whisk in the milk and bring to a boil. Season with salt and cayenne. Simmer for 5-6 minutes until thick. Remove from heat and stir in the cheeses. Set aside.
- 3
In a saute pan, heat the remaining vegetable oil. Add the onions and saute for 2 minutes. Stir in handfuls of spinach until all is incorporated. Add the garlic and artichokes, saute 2 minutes. Season with salt and cayenne.
- 4
Remove the vegetables from heat and turn into a mixing bowl. Fold in the Bechamel sauce. Turn into a baking pan and bake for 10-15 minutes until the top is golden-brown.
- 5
Fry the tortilla chips in batches for 2-3 minutes until golden and crispy. Drain on paper towels, season with salt. Serve with the dip.