spinach artichoke dip is one of my favorite things to prepare for my girlfriends. It has everything a girl loves…cheese, artichokes and it’s a dip. Girls love dip! Make this for your guests or for your girly friends and it’s a guaranteed hit!
I’ll will have to say, it makes for a romantic dinner, too. I served this for my husband and I with a side salad made of just crisp romaine, baby cucumbers and shaved Parmesan, tossed in my lemon, thyme vinaigrette. The white wine we had complimented it nicely, we had no choice but to clank our glasses!
This is an Emeril recipe…he’s one of my favorites
1/4 cup plus 2 tbsp. vegetable oil
1/4 cup all-purpose flour
2 cups milk
1/2 cup grated Parmesan
1/2 cup grated Monterey Jack cheese
1 cup chopped onions
1 (10-oz) bag gresh spinach, stemmed, rinsed and chopped
2 tbsp. chopped garlic
2 (15-oz) cans artichoke hearts, drained and juliened
10-15 small flour or corn tortillas, cut into fourths
vegetable oil for frying
Preheat the oven to 400 degrees F. Preheat the oil in a deep fryer
Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 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 5-6 minutes, or until the lquid 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 2 tbsp vegetable oil. When the oil is hot, add the onions and saute for 2 ninutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the gralic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove teh vegetables for the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10-15 minutes, or until the top is golden brown.
Fry the tortilla chips, batches at a time, for about 2-3 minutes or until the chips are golden and crispy. Remove from the oil and drain on a paper towel-lined plate. Season with salt and pepper. Serve the chips with the dip.