Name: Artichoke And Spinach Dip
Ingredients: 3/8 c Vegetable oil; divided; 1/4 c Flour; 2 c Milk; 1/2 c Grated Parmesan cheese -; (abt 2 oz); 1/2 c Grated Monterey Jack cheese ; (abt 2 oz); 1 c Chopped onions; 10 oz Fresh spinach; stemmed, rinsed,; ; and chopped; 2 tb Chopped garlic; 2 cn Artichoke hearts; julienned; Salt; to taste; Cayenne pepper; to taste; 10 sm Corn tortillas - (10 to 15); cut into fourths; Vegetable oil; for frying

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		Emlive01	8	servings

INGREDIENTS

3/8	c	Vegetable oil; divided
1/4	c	Flour
2	c	Milk
1/2	c	Grated Parmesan cheese -; (abt 2 oz)
1/2	c	Grated Monterey Jack cheese ; (abt 2 oz)
1	c	Chopped onions
10	oz	Fresh spinach; stemmed, rinsed,
		; and chopped
2	tb	Chopped garlic
2	cn	Artichoke hearts; julienned
		Salt; to taste
		Cayenne pepper; to taste
10	sm	Corn tortillas – (10 to 15); cut into fourths
		Vegetable oil; for frying

INSTRUCTIONS

Preheat the oven to 400 degrees. Preheat the fryer. Combine 1/4 cup
of the vegetable oil and flour, in a sauce pan over medium heat. Stir
the mixture constantly for 5 to 6 minutes for a blond roux. 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 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 Bechamel sauce into the vegetables. Turn the
mixture into a baking pan. Bake the dip for 10 to 15 minutes, or
until the top is golden-brown. Fry the tortilla chips, batches at a
time, for about 2 to 3 minutes or until the chips are golden and
crispy. Remove from the oil and drain on a paper-lined plate. Season
with salt and pepper. Serve the chips with the dip. This recipe
yields about 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A06 broadcast 01-20-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
03-19-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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