¼ Cup plus 2 tablespoons vegetable oil
¼ Cup flour
2 Cups milk
½ Cup parmesan cheese – grated
½ Cup Monterey jack cheese – grated
1 Cup onion – chopped
10 Ounces spinach – chopped
2 Tablespoons garlic – chopped
2 Cans artichoke hearts -- drained and cut into fourths
Salt
Cayenne—Cayenne can be spicy, use as much or as little as you want, you can also replace it with different spices
Preheat oven to 400 degrees
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 to 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 saute pan, hear 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 to 15 minutes, or until the top is golden brown.
You can also put this in a small crock pot instead of baking it.
Serve with Chips.