Hot Artichoke Spinach Dip

This is an Emeril Lagasse recipe that I made an adjustment or two to. It can be made ahead, just don't bake it. When ready to serve, bring to room temp for a little while then bake for 15 or 20 minutes, until hot, bubbly, and starting to brown. 

1/8 cup olive oil plus more for sauteing

2 tablespoons butter

1/4 cup all-purpose flour

2 cups milk (any kind, I used non-fat, lactose free milk)

Salt and Pepper
1/2 cup grated Parmesan (about 2 ounces)
1/2 cup grated Monterey Jack (about 2 ounces)
1 cup chopped onion
1 (10-ounce) bag fresh baby spinach, rinsed and rough chopped
1 to 2 cloves garlic, pressed or minced
2 (15-ounce) cans artichoke hearts, drained and roughly chopped


Melt butter with oil in sauce pan over medium heat. Add the flour and whisk constantly for 2 or 3 minutes until combined and beginning to lightly brown. Slowly add the milk, whisking constantly. Turn heat to medium-high and whisk for several minutes until the mixture comes to a boil. Continue to boil for a few minutes, until mixture becomes very thick. Keep whisking to avoid scalding and burning on the bottom of the pan. Remove  from the heat and whisk in cheeses until smooth. Season with salt and pepper. Set aside. 


In a non-stick skillet, saute onions over medium heat until softened, about 5 minutes. Add chopped spinach and stir until completely wilted. Add artichoke and garlic. Saute a few more minutes to get evaporate the extra moisture that will be in the pan. 


Remove from the heat, stir in cheese sauce. Season with salt and pepper, to taste. Pour into a casserole dish. At this point, you can let it cool and refrigerate until ready to use. Otherwise, bake at 400 degrees for 10 to 15 minutes, until bubbly and browning.