Artichoke & Spinach Dip

Yields: 8 Servings

Artichoke & Spinach Dip

Perfect for company.

  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 pinch salt
  • 1 pinch cayenne pepper
  • 1/2 cup Parmesan
  • 1/2 cup Monterey Jack
  • 1 cup onion
  • 10 oz bag fresh spinach
  • 2 tbsp garlic
  • 30 oz can artichoke hearts
  1. Preheat the oven to 400 degrees F. Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat.
  2. Stir the mixture constantly 5 to 6 minutes for a blond roux.
  3. Whisk in the milk and bring the liquid up to a boil.
  4. Season the liquid with salt and cayenne.
  5. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon.
  6. Remove the sauce from the heat and stir in the cheeses.
  7. Set the sauce aside. In a saute pan, heat the remaining 2 tablespoons vegetable oil.
  8. When the oil is hot, add the onions and saute for 2 minutes.
  9. Stir in handfuls of spinach at a time, until all the spinach is incorporated.
  10. Add the garlic and artichoke and saute for 2 minutes.
  11. Season the vegetables with salt and cayenne.
  12. Remove the vegetables from the heat and turn into a mixing bowl.
  13. Fold the cheese sauce into the vegetables.
  14. Turn the mixture into a baking pan.
  15. Bake the dip for 10 to 15 minutes, or until the top is golden brown..

Nutrition

  • Calories: 148
  • Fat: 9.93364782419 grams
  • Carbs: 8.53643094556 grams
  • Protein: 6.37516594546 grams