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Carol Hunter White
Appetizers and Beverages

1/4+ 2 Tblsp oil 1/2 c Parmesan, grated
1/4 c flour 1/2 c Jack cheese, grated
2 cups milk 1 cup onions, chopped
Salt Pkg frozen chopped spinach
Cayenne pepper 2 Tblsp garlic, minced
2 15-oz. cans artichokes


Thaw and squeeze juice out of spinach. Drain and julienne artichokes. Combine 1/4 cup oil and flour and stir to get a blond roux. Whisk in milk and bring to boil. Season with salt and cayenne. Simmer until it thickens and coats the back of a spoon. Remove from heat and stir in cheese. Set aside. Heat remaining 2 Tblsp oil; add onions and garlic and saute until transparent. Add spinach and season with salt and cayenne. Put spinach mixture in bowl; fold in cheese sauce. Turn mixture into a baking pan. Bake for 10 to 15 minutes or until top is golden brown. Serve with tortilla chips.