Emeril S Artichoke And Spinach Dip Recipe

Ingredients for Emeril S Artichoke And Spinach Dip

• 1/4 cup vegetable oil (plus 2 tablespoons)
• 1/4 cup all-purpose flour
• 2 cups milk
• Parmesan Cheese
• Monterey Jack Cheese
• Onion
• Baby Spinach
• Fresh Garlic
• Artichoke Hearts
• Salt to taste (about 1/2 teaspoon)
• Cayenne pepper to taste (about 1/4 teaspoon)

How to Make Emeril S Artichoke And Spinach Dip

1. Preheat oven to 400°F (200°C).
2. In a medium saucepan, whisk together 1/4 cup all-purpose flour and 1/4 cup vegetable oil over medium heat. Cook, whisking constantly, for 5-6 minutes until a light brown roux forms.
3. Gradually whisk in 2 cups milk. Bring to a simmer, stirring frequently.
4. Reduce heat to low and simmer for 5-6 minutes, or until thickened. Stir in 1 cup shredded Gruyere cheese, 1/2 cup shredded Parmesan cheese, and 1/4 cup grated Romano cheese. Season with 1/2 teaspoon salt and 1/4 teaspoon cayenne pepper. Set aside.
5. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 1 medium onion, chopped, and saute for 2 minutes until softened.
6. Add 10 ounces fresh spinach, a handful at a time, and saute until wilted (about 3-5 minutes).
7. Stir in 1 (14-ounce) can artichoke hearts, quartered, and 2 cloves garlic, minced. Saute for 2 minutes.
8. Season with salt and cayenne pepper to taste.
9. Transfer the spinach mixture to a large bowl. Gently fold in the cheese sauce.
10. Pour the mixture into a greased 8x8 inch baking dish.
11. Bake for 10-15 minutes, or until golden brown and bubbly.
12. Serve hot with tortilla chips or crusty bread.