Frank's Recipes! Artichoke and Spinach Dip

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Artichoke and Spinach Dip

1/4 Cup plus 2 tablespoons vegetable oil
1/4 Cup flour
2 Cups milk
1/2 Cup grated Parmesan cheese (about 2 ounces)
1/2 Cup grated Monterey Jack cheese (about 2 ounces)
1 Cup chopped onions
1 Bag fresh spinach, (10-ounce) stemmed, rinsed and chopped
2 Tablespoons chopped garlic
2 Cans artichoke hearts, julienned
Salt and cayenne
10 Small corn tortillas, cut into fourths (10 to 15)
Vegetable oil for frying

Preheat the oven to 400 degrees F. 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 sauté pan, heat the remaining vegetable oil. When the oil is hot, add the onions and sauté for 2 minutes. Stir in handfuls of spinach at a time, until all the spinach is incorporated. Add the garlic and artichoke and sauté 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 10-15 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.