Artichoke And Spinach Dip Recipe - Cooking Index
Artichoke And Spinach Dip Recipe - Cooking Index
| 3/8 cup | 88ml | Vegetable oil - divided |
| 1/4 cup | 15g / 0.5oz | Flour |
| 2 cups | 474ml | Milk |
| 1/2 cup | 73g / 2.6oz | Grated Parmesan cheese - (abt 2 oz) |
| 1/2 cup | 73g / 2.6oz | Grated Monterey Jack cheese - (abt 2 oz) |
| 1 cup | 62g / 2.2oz | Chopped onions |
| 10 oz | 284g | Fresh spinach - stemmed, rinsed, and chopped |
| 2 tablespoons | 30ml | Chopped 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 |
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.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1A06 broadcast 01-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com
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