Emeril's Artichoke and Spinach Dip

Description: Make and share this Emeril's Artichoke and Spinach Dip recipe from Food.com.

Ingredients:

• 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)
• salt
• cayenne pepper

Steps:

1. Preheat oven to 400 degrees.
2. 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. 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. Serve hot with tortilla chips.