RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3330
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| Recipe Name: |
Kicked Up Artichoke and Spinach Dip - Copy |
| Source: |
Emeril Lagasse of Emeril's - New Orleans, LA |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Appetizer |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
Creole |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$2.24
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
0 |
| Comments: |
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Ingredients:
2 Cups milk, whole
1 to taste pepper, cayenne
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Directions:
Preheat the oven. 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 to 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. |
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| Nutrition per Serving: |
| Calories: |
230 |
Total Carbs: |
26.4 |
Net Carbs: |
21.7 |
| Cholesterol: |
6.0 |
Fat: |
13.5 |
Protein: |
7.38 |
| Fiber: |
4.61 |
Sodium: |
361.79 |
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