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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

Description

Food Network Invites You To Try This Artichoke And Spinach Dip Recipe From Emeril Lagasse.

Food Network