Artichoke and Spinach Dip

Name: Artichoke and Spinach Dip
Prep time: 20 min
Cook time: 25 min
Yield: 8
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

Artichoke and Spinach Dip was pinched from <a href="http://www.foodnetwork.com/recipes/emeril-lagasse/artichoke-and-spinach-dip-recipe/index.html?soc=sharingfb" target="_blank">www.foodnetwork.com.</a>

INGREDIENTS

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1/4 cup plus 2 tablespoons vegetable oil

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1/4 cup all-purpose flour

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2 cups milk

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Salt

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Cayenne pepper

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1/2 cup grated Parmesan (about 2 ounces)

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1/2 cup grated Monterey Jack (about 2 ounces)

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1 cup chopped onions

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1 (10-ounce) bag fresh spinach, stemmed, rinsed and chopped

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2 tablespoons chopped garlic

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2 (15-ounce) cans artichoke hearts, drained and julienned

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10 to 15 small corn tortillas, cut into fourths

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Vegetable oil, for frying

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