Artichoke & Spinach Dip

Creamy and cheesey, with an unexpected kick. Ignore the calorie count -- it’s so good you won’t care.

ingredients

1/4 cup vegetable oil, plus 2 tablespoons
1/4 cup flour
2 cups milk
1/2 cup grated Parmesan
1/2 cup grated Monterey Jack
1 cup finely chopped onions
1 10 ounce bag of fresh spinach, stemmed, rinsed, and chopped, or frozen and chopped
2 tablespoons minced garlic
1 package frozen artichokes, julienned
Salt
Dash of cayenne pepper
Bag of tortilla chips

1
Preheat oven to 400°F. Combine 1/4 cup vegetable oil with flour in saucepan over medium heat. Stir constantly for 5 to 6 minutes for a blond roux. Whisk in milk and bring liquid to a boil. Season the liquid with salt and cayenne. Simmer for 5 to 6 minutes until liquid thick and coats spoon. Remove from heat and stir in cheeses. Set aside.
2
In saute pan, heat remaining 2 tablespoons vegetable oil and add onions and garlic. Saute briefly, for a minute or so, and then stir in the spinach, handfuls at a time, until all incorporated. Add artichoke. Saute for another 2 minutes. Season with salt and cayenne. Remove from heat and fold with sauce. Put mixture into small baking pan or casserole dish and bake for 25 minutes, or until bubbling and brown on top.
3
Serve with warm tortilla chips.

Source: Vanessa