Advertisement
Recipe: Artichoke And Spinach Dip2
Similar Categories: Artichoke, Spinach, Dip2
3/8 c Vegetable oil; divided
1/4 c Flour
2 c Milk
1/2 c Grated Parmesan cheese -;
-(abt 2 oz)
1/2 c Grated Monterey Jack cheese
--; (abt 2 oz)
1 c Chopped onions
10 oz Fresh spinach; stemmed,
-rinsed,
; and chopped
2 tb Chopped garlic
2 cn Artichoke hearts; julienned
Salt; to taste
Cayenne pepper; to taste
10 sm Corn tortillas - (10 to 15);
-cut into fourths
Vegetable oil; for frying
Preheat the oven to 400 degrees. 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 saute pan, heat the remaining 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 Bechamel 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. This recipe yields about 8 servings.
Advertisement:
Print this recipe: full page | 4x6 recipe card | 3x5 recipe cardSimilar Categories: Artichoke, Spinach, Dip2
| Artichoke And Spinach Dip | Artichoke And Spinach Stuffed Shells |