Emeril'S Artichoke And Spinach Dip

• 1/4 cup vegetable oil, plus
• 2 tablespoons vegetable oil
• 1/4 cup flour
• 2 cups milk
• 1/2 cup freshly grated parmesan cheese (about 2 oz.)
• 1/2 cup grated monterey jack cheese (about 2 oz.)
• 1 cup chopped onion
• 1 (10 ounce) bag fresh Baby Spinach
• 2 tablespoons chopped fresh garlic
• 2 (10 ounce) cans artichoke hearts, julienned (not marinated)
• salt
• cayenne pepper

1. Preheat oven to 400 degrees.
2. Combine 1/4 cup of vegetable oil and flour in a saucepan over medium heatl. Stir the mixture constantly for 5-6 minutes to make a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne pepper. Simmer the liquid for 5-6 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.
3. In a saute pan, heat the remaining vegetable oil. When the oil is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach at a time, until all spinach is incorporated. Add the garlic and artichokes and saute for 2 minutes. Season the vegetables with salt and cayenne pepper. Remove the vegetables from the heat and turn into a mixing bowl. Fold the reserved cheese sauce into the vegetables. Turn the mixture into a baking dish. Bake the dip for 10-15 minutes, or until the top is golden brown.
4. Serve hot with tortilla chips.

vegetable oil, vegetable oil, flour, milk, freshly grated parmesan cheese, grated monterey, onion, spinach, fresh garlic, salt, cayenne pepper

Taken from www.food.com/recipe/emerils-artichoke-and-spinach-dip-202986 (may not work)