INGREDIENTS
1/4 C plus 2 TBS oil (I used a light olive oil)
1/4 C all-purpose flour
2 C milk
Salt
Cayenne Pepper
1/2 C shredded Parmesan (about 2 oz)
1/2 C shredded Monterey Jack/Cheddar mix (about 2 oz)
1 C chopped onions
1 (9 or 10-oz) bag fresh spinach, stemmed, rinsed and chopped
1 TBS minced garlic
2 (15 oz) cans artichoke hearts, drained and julienned
INSTRUCTIONS
Preheat the oven to 400 degrees.
Combine 1/4 C of the oil and flour in a saucepan 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 2 TBS of oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time until all of the spinach is incorporated. Add garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove from heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake dip for 10-15 minutes, or until the top is golden brown.
Serve the dip with chips.
adapted from a Food Network recipe
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