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Recipe Name: Artichoke And Spinach Dip Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
3/8 Cup(s) Vegetable oil, divided
1/4 Cup(s) Flour
2 Cup(s) Milk
1/2 Cup(s) Grated Parmesan cheese -
abt 2 oz
1/2 Cup(s) Grated monterey jack cheese
1 Cup(s) Chopped onions
10 Ounce(s) Fresh spinach, stemmed
Rinsed
and chopped
2 Tablespoon(s) Chopped garlic
2 Artichoke hearts, julienned
Salt, to taste
Cayenne pepper, to taste
10 Corn tortillas -, 10 to 15
cut into fourths
Vegetable oil, for frying
Directions:
Preheat the oven to 400 degrees. Preheat the fryer. Combine 1/4 cup of
the vegetable oil and flour, in a sauce pan over medium heat. Stir the
mixture constantly for 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 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
Bechamel 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. This recipe yields about 8 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EM-1A06 broadcast 01-20-1997) Downloaded from their
Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD,
aka Joe Comiskey - jpmd44a@prodigy.com 03-19-1997 Recipe by: Emeril
Lagasse Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 262
Calories From Fat: 140
Total Fat: 15.9g
Cholesterol: 16.7mg
Sodium: 408.1mg
Potassium: 601.6mg
Carbohydrates: 21.8g
Fiber: 7.2g
Sugar: 4.2g
Protein: 11.8g


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