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Artichoke And Spinach Dip

Courses: Dips and Spreads, Starters and appetizers
Serves: 8 people

Recipe Ingredients

3/8 cup 88mlVegetable oil - divided
1/4 cup 15g / 0.5ozFlour
2 cups 474mlMilk
1/2 cup 73g / 2.6ozGrated Parmesan cheese - (abt 2 oz)
1/2 cup 73g / 2.6ozGrated Monterey Jack cheese - (abt 2 oz)
1 cup 62g / 2.2ozChopped onions
10 oz 284gFresh spinach - stemmed, rinsed, and chopped
2 tablespoons 30mlChopped garlic
2   Artichoke hearts - julienned
  Salt - to taste
  Cayenne pepper - to taste
10   Corn tortillas - (10 to 15) - cut into fourths (small)
  Vegetable oil - for frying

Recipe Instructions

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.

EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A06 broadcast 01-20-1997) - Downloaded from their Web-Site -


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