Emeril'S Artichoke And Spinach Dip - cooking recipe

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

Preparation

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