Ingredients for Emeril's Artichoke And Spinach Dip
- 6 tablespoons vegetable oil
- 1/4 cup all-purpose flour
- 2 cups milk
- 1/2 cup shredded Parmesan cheese
- Monterey Jack Cheese
- 1 medium onion
- 10 ounces fresh spinach
- 2 cloves garlic
- 1 (14-ounce) can artichoke hearts
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon cayenne pepper, plus more to taste
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How to Make Emeril's Artichoke And Spinach Dip
- Preheat oven to 400°F (200°C).
- 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.
- Gradually whisk in 2 cups milk. Bring to a simmer, stirring frequently.
- 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.
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Add 1 medium onion, chopped, and saute for 2 minutes until softened.
- Add 10 ounces fresh spinach, a handful at a time, and saute until wilted (about 3-5 minutes).
- Stir in 1 (14-ounce) can artichoke hearts, quartered, and 2 cloves garlic, minced. Saute for 2 minutes.
- Season with salt and cayenne pepper to taste.
- Transfer the spinach mixture to a large bowl. Gently fold in the cheese sauce.
- Pour the mixture into a greased 8x8 inch baking dish.
- Bake for 10-15 minutes, or until golden brown and bubbly.
- Serve hot with tortilla chips or crusty bread.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
7g
Fat
26g
Carbs
6g
