Advertisement
Recipe: Artichoke And Spinach Dip
Similar Categories: Artichoke, Spinach, Dip
Artichoke & Spinach Dip
Yield: 1 Servings
1/4 c Plus 2 tablespoons vegetable
-oil
1/4 c Flour
2 c Milk
1/2 c Grated Parmesan cheese;
-(about 2 ounces)
1/2 c Grated Monterey Jack cheese;
-(about 2
Ounces)
1 c Chopped onions
1 Bag fresh spinach;
-(10-ounce) stemmed,
Rinsed and chopped
2 tb Chopped garlic
2 cn Artichoke hearts; julienned
Salt and cayenne
10 sm Corn tortillas; cut into
-fourths
(10 to 15)
Vegetable oil for frying
Preheat the oven to 400 degrees F. Preheat the fryer. Combine 1/4 cup of
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.
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 the remaining 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 Bechamel sauce into the vegetables. Turn the mixture
into a baking pan. Bake the dip for 10-15 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.
Yield: 1 Servings
1/4 c Plus 2 tablespoons vegetable
-oil
1/4 c Flour
2 c Milk
1/2 c Grated Parmesan cheese;
-(about 2 ounces)
1/2 c Grated Monterey Jack cheese;
-(about 2
Ounces)
1 c Chopped onions
1 Bag fresh spinach;
-(10-ounce) stemmed,
Rinsed and chopped
2 tb Chopped garlic
2 cn Artichoke hearts; julienned
Salt and cayenne
10 sm Corn tortillas; cut into
-fourths
(10 to 15)
Vegetable oil for frying
Preheat the oven to 400 degrees F. Preheat the fryer. Combine 1/4 cup of
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.
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 the remaining 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 Bechamel sauce into the vegetables. Turn the mixture
into a baking pan. Bake the dip for 10-15 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.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Artichoke, Spinach, Dip
| Artichoke And Shrimp Dip | Artichoke And Spinach Dip2 |