Artichoke And Spinach Dip Recipe

• 3/8 c. Vegetable oil divided
• 1/4 c. Flour
• 2 c. Lowfat milk
• 1/2 c. Grated Parmesan cheese - (abt 2 ounce)
• 1/2 c. Grated Monterey Jack cheese - (abt 2 ounce)
• 1 c. Minced onions
• 10 ounce Fresh spinach stemmed, rinsed, and minced
• 2 Tbsp. Minced garlic
• 2 can Artichoke hearts julienned Salt to taste Cayenne pepper to taste
• 10 sm Corn tortillas - (10 to 15) cut into fourths Vegetable oil for frying

1. Preheat the oven to 400 degrees.
2. Preheat the fryer.
3. Combine 1/4 c. of the vegetable oil and flour, in a sauce pan over medium heat.
4. Stir the mix constantly for 5 to 6 min for a blond roux.
5. Whisk in the lowfat milk and bring the liquid up to a boil.
6. Season the liquid with salt and cayenne.
7. Simmer the liquid for 5 to 6 min, or possibly till the liquid is thick and coats the back of a spoon.
8. Remove the sauce from the heat and stir in the cheeses.
9. Set the sauce aside.
10. In a saute/fry pan, heat the remaining vegetable oil.
11. When the oil is warm, add in the onions and saute/fry for 2 min.
12. Stir in handfuls of spinach at a time, till all the spinach is incorporated.
13. Add in the garlic and artichoke and saute/fry for 2 min.
14. Season the vegetables with salt and cayenne.
15. Remove the vegetables from the heat and turn into a mixing bowl.
16. Fold the Bechamel sauce into the vegetables.
17. Turn the mix into a baking pan.
18. Bake the dip for 10 to 15 min, or possibly till the top is golden brown-brown.
19. Fry the tortilla chips, batches at a time, for about 2 to 3 min or possibly till the chips are golden brown and crispy.
20. Remove from the oil and drain on a paper-lined plate.
21. Season with salt and pepper.
22. Serve the chips with the dip.
23. This recipe yields about 8 servings.

vegetable oil, flour, milk, parmesan cheese, grated monterey jack cheese, onions, fresh spinach stemmed, garlic, hearts julienned salt, vegetable oil

Taken from cookeatshare.com/recipes/artichoke-and-spinach-dip-69698 (may not work)