Artichoke and Spinach Dip

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Picture of Artichoke and Spinach Dip Recipe Photo: Artichoke and Spinach Dip Recipe
Rated 5 stars out of 5
  • Rate This Recipe
  • Read 99 Reviews
Total Time:
45 min
Prep
20 min
Cook
25 min
Yield:
8 servings
Level:
Intermediate
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Ingredients

  • 1/4 cup plus 2 tablespoons vegetable oil
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • Salt
  • Cayenne pepper
  • 1/2 cup grated Parmesan (about 2 ounces)
  • 1/2 cup grated Monterey Jack (about 2 ounces)
  • 1 cup chopped onions
  • 1 (10-ounce) bag fresh spinach, stemmed, rinsed and chopped
  • 2 tablespoons chopped garlic
  • 2 (15-ounce) cans artichoke hearts, drained and julienned
  • 10 to 15 small corn tortillas, cut into fourths
  • Vegetable oil, for frying

Directions

Preheat the oven to 400 degrees F. Preheat the oil in a deep fryer.

Combine 1/4 cup of the vegetable oil and flour in a saucepan over medium heat. Stir the mixture constantly 5 to 6 minutes for a blond roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 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.

In a saute pan, heat the remaining 2 tablespoons 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 the spinach is incorporated. Add the garlic and artichoke and saute for 2 minutes. Season the vegetables with salt and cayenne. Remove the vegetables from the heat and turn into a mixing bowl. Fold the cheese sauce into the vegetables. Turn the mixture into a baking pan. Bake the dip for 10 to 15 minutes, or until the top is golden brown.

Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or until the chips are golden and crispy. Remove from the oil and drain on a paper-lined plate. Season with salt and pepper. Serve the chips with the dip.

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Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 99 reviews

  • on February 05, 2013

    Flag

    Not very flavorful. I added an extra clove of garlic and some black pepper but everyone at the party agreed it was missing something. It was too much artichoke as well. I didn't finish adding the artichoke and it was still too much. It also turned gelatinous when it cooled. There are much better recipes for spinach dip out there.

    people found this review Helpful.
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  • on February 04, 2013

    Flag

    My first attempt at Spinach Artichoke Dip and it was a huge success. Followed the recommendations in the previous reviews and only used one can of Atrichokes and doubled the cheese. Everyone loved it!! Thanks Emeril!!

    people found this review Helpful.
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  • on December 09, 2012

    Flag

    Use butter instead of oil, use only 1 can of artichokes, saute onions for at least 6 minutes, use frozen (thawed spinach, double the cheese, add between 2oz - 4oz of cream cheese at the end (taste as you go. Made it last night for a party - everyone said it was their favorite artichoke dip ever... I agree. Served it with sliced soft french bread that was lightly toasted in toaster oven... this will be a staple party and holiday recipe.

    people found this review Helpful.
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