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This is a genuine, made from scratch, wholesome, very delicious dip. I got a bit confused when my oil and flour never really resembled a "roux", but stayed in very liquid form. I just forged on with the rest of the directions and the sauce came together perfectly, thickening nicely. I finished making the dip, without baking it, and refrigerated it until about an hour before serving, baking it for about 45-50 minutes, until bubbly around the edges. I brought it to my daughter's house where it was accepted with lots of praise for a delicious dip. I'll keep this in my favorite appetizer book.

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Geema April 22, 2007
Emeril's Artichoke and Spinach Dip