This recipe takes a little bit of time to make, more so than typical dips, but its so yummy and worth it. Every year I say I am not making the chips again and will buy them at the store, but alas, I always end up doing it.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 (10-ounce) bag of fresh spinach, stemmed, rinsed and chopped
2 tablespoons chopped garlic
2 cans of artichoke hearts, julienned
Salt and cayenne
10-15 small corn tortillas, cut into fourths
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 (be careful not to burn). 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 its 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 the spinach is incorporated. Add the garlic and artichoke and saute 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 (I always have to cook mine longer).
Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or until the chips are golden and crispy (make sure they have enough oil to crisp the chips, but not too much so they're chewy). 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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