Artichoke and Spinach Dip
by Karen Mussoline

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Course: Appetizers
Cuisine: American
Food Group: Dairy
Serves: 12


1/4 cup(s) butter
1/4 cup(s) flour
2 cup(s) milk
1/2 cup(s) Parmesan cheese, grated
1/2 cup(s) Monterey Jack cheese, grated
2 tablespoon(s) vegetable oil
1 cup(s) onion, chopped
10 ounce frozen spinach, thawed
2 tablespoon(s) garlic, minced
1 can(s) artichokes, chopped
dash cayenne pepper

Heat over 400.  Combine flour and butter to make rue.  Stir constantly, whisk in milk and bring to a boil.  Seasonwith salt, pepper and cayenne.  Simmer for 5 to 6 minutes or until rue coats the back of a spoon. Remove from heat and stirin the cheeses,

In a sauce pan heat the  oil, add the onions and saute for 2 minutes, stir in spinach, garlic and artichokes and saute for 2 minutes.  Add salt and cayenne pepper.  Remove from heat and fold into the cheese sauce.  Bake for 10 to 15 minutes or until the top is brown.