Erichs Emerald Dip Recipes

EMERIL'S ARTICHOKE AND SPINACH DIP

Emeril's Artichoke and Spinach Dip image

Make and share this Emeril's Artichoke and Spinach Dip recipe from Food.com.

Provided by KathyP53

Categories Cheese

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup vegetable oil, plus
2 tablespoons vegetable oil
1/4 cup flour
2 cups milk
1/2 cup freshly grated parmesan cheese (about 2 oz.)
1/2 cup grated monterey jack cheese (about 2 oz.)
1 cup chopped onion
1 (10 ounce) bag fresh Baby Spinach
2 tablespoons chopped fresh garlic
2 (10 ounce) cans artichoke hearts, julienned (not marinated)
salt
cayenne pepper

Steps:

Preheat oven to 400 degrees.
Combine 1/4 cup of vegetable oil and flour in a saucepan over medium heatl. Stir the mixture constantly for 5-6 minutes to make a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne pepper. Simmer the liquid for 5-6 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 spinach is incorporated. Add the garlic and artichokes and saute for 2 minutes. Season the vegetables with salt and cayenne pepper. Remove the vegetables from the heat and turn into a mixing bowl. Fold the reserved cheese sauce into the vegetables. Turn the mixture into a baking dish. Bake the dip for 10-15 minutes, or until the top is golden brown.
Serve hot with tortilla chips.

Nutrition Facts : Calories 252.2, Fat 16.7, SaturatedFat 5.2, Cholesterol 20.3, Sodium 427, Carbohydrate 18.1, Fiber 5, Sugar 1.8, Protein 10.3

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