1/1 Photo of Emeril's Artichoke and Spinach Dip
Made with fresh, not frozen spinach. A winner!
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Units: US | Metric
- 1/4 cup vegetable oil, plus
- 2 tablespoons vegetable oil
- 1/4 cup flour
- 2 cups milk
- 1/2 cup freshly grated parmesan cheese (about 2 oz.)
- 1/2 cup grated monterey jack cheese (about 2 oz.)
- 1 cup chopped onion
- 1 (10 ounce) bag fresh Baby Spinach
- 2 tablespoons chopped fresh garlic
- 2 (10 ounce) cans artichoke hearts, julienned (not marinated)
- cayenne pepper
- 1Preheat oven to 400 degrees.
- 2Combine 1/4 cup of vegetable oil and flour in a saucepan over medium heatl. Stir the mixture constantly for 5-6 minutes to make a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne pepper. Simmer the liquid for 5-6 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.
- 3In 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 spinach is incorporated. Add the garlic and artichokes and saute for 2 minutes. Season the vegetables with salt and cayenne pepper. Remove the vegetables from the heat and turn into a mixing bowl. Fold the reserved cheese sauce into the vegetables. Turn the mixture into a baking dish. Bake the dip for 10-15 minutes, or until the top is golden brown.
- 4Serve hot with tortilla chips.
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Nutritional Facts for Emeril's Artichoke and Spinach Dip
Serving Size: 1 (217 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 252.1
- Calories from Fat 150
- Total Fat 16.6 g
- Saturated Fat 5.2 g
- Cholesterol 20.3 mg
- Sodium 427.0 mg
- Total Carbohydrate 18.1 g
- Dietary Fiber 5.0 g
- Sugars 1.8 g
- Protein 10.3 g