- 1/4 cup plus 2 tablespoons unsalted butter
- 1/4 cup flour
- 2 cups milk
- 1/2 cup grated Parmesan cheese (about 2 ounces)
- 1/2 cup grated Monterey Jack cheese (about 2 ounces)
- 4 ounces cream cheese
- 1 cup chopped onions
- 1 (10-ounce) bag of fresh spinach, stemmed, rinsed and chopped
- 2 tablespoons chopped garlic
- 2 cans of artichoke hearts, julienned
- Salt and cayenne
- Chips or toast points for serving
Preheat the oven to 400 degrees F.
In a sauce pan over medium heat melt 1/4 cup of the unsalted butter, once bubbly add the flour. Stir the mixture constantly for 5 to 6 minutes to make a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the bechamel with salt and cayenne and simmer 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 sauté pan, heat the remaining butter. When the butter is hot, add the onions and sauté for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and sauté for 4 minutes. Season the vegetables with salt and cayenne. Remove the spinach and artichokes from the heat and turn into a mixing bowl. Fold the béchamel sauce into the vegetables. Transfer the mixture into a baking pan and bake the dip for 10 to 15 minutes, or until the top is golden brown.
Serve the dip with chips or toast points.
Baked Crabmeat, Artichoke, And Spinach Dip
Grilled Spinach And Artichoke Dip Sandwich
Louisiana Shrimp Dip
Spinach And Artichoke Dip
Scoop It Up Spinach Dip
Baked Lump Crab, Artichoke, And Spinach Dip With Crispy Flour Tortillas
Corn Cakes With Caviar And Traditional Garnishes
Warm Hearts of Palm with Crabmeat and Avocado Salad
Caramelized Salmon Deviled Eggs
Emeril's Egg Benedict With Country Ham, Poached Eggs And Fresh Herb Hollandaise