Spinach and Artichoke Dip PRINT
- YIELD: 6 servings
- PREP TIME: 30 min
- COOK TIME: 30 min
This cheesy spinach and artichoke dip beats any restaurant made version. The cayenne pepper gives the dish just enough spice to keep it interesting. For gourmet presentation, purchase a round pumpernickel loaf of bread, cut out the center and bake dip inside.
|¼ cup plus 2 tablespoons vegetable oil|
|¼ cup all-purpose flour|
|2 cups milk|
|½ cup grated Parmesan (about 2 ounces)|
|½ cup grated Monterey Jack (about 2 ounces)|
|1 cup chopped onions|
|1 (10-ounce) bag fresh spinach, stemmed, rinsed and chopped|
|2 tbsp. chopped garlic|
|2 (15-ounce) cans artichoke hearts, drained and julienned|
Preheat the oven to 400 degrees F. Preheat the oil in a deep fryer.
Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blondroux. 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 tablespoons 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 the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan (If using bread bowl turn into bread bowl instead). Bake the dip for 10 to 15 minutes, or until the top is golden brown.