Ingredients
-
1/4
-
2
-
1/4
-
2
-
1/2
-
1/2
-
1
-
1
-
2
-
2
-
-
-
-
-
Directions
Emeril’s Artichoke and Spinach Dip, Made with fresh, not frozen spinach A winner!, 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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Steps
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1
Done
|
Preheat Oven to 400 Degrees. |
|
2
Done
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Combine 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. |
|
3
Done
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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 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. |
|
4
Done
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Serve Hot With Tortilla Chips. |
