Another Great Spinach/Artichoke Dip |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Warm and gooey-very satisfying. My girlfriend's daughter likes it so much she makes it for dinner with a salad. Ingredients:
1/4 cup oil |
1/4 cup flour |
2 cups milk |
1/2 cup parmesan cheese |
1/2 cup monterey jack cheese |
1 cup finely chopped onion |
2 (6 ounce) jars plain artichokes, julienned |
6 ounces fresh spinach, stemmed, rinsed and chopped |
4 chopped fresh garlic cloves |
1 cup bechamel sauce or 1 cup white sauce |
Directions:
1. Combine flour and oil in frying pan on medium heat.
2. Stir constantly for 5-6 minutes to make a blond roux.
3. Remove from heat and add cheeses.
4. In another pan. sauté onions for about 2 minutes.
5. Stir in handfuls of spinach at a time, until all the spinach is incorporated.
6. Add the garlic and artichokes and sauté for another 2 minutes. Fold bechamel sauce into vegetables.
7. Turn mixture into a baking dish.
8. Bake for 10-15 minutes, or until top is golden brown.
9. Serve with tortilla chips or as I prefer, sourdough bread cubes.
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