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1
Preheat the oven to 400 degrees F. Preheat the fryer.
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2
Combine 1/4 cup of the vegetable oil and flour, in a sauce pan over medium heat.
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3
Stir the mixture constantly for 5 to 6 minutes for a blond roux.
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4
Whisk in the milk and bring the liquid up to a boil.
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5
Season the liquid with salt and cayenne.
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6
Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon.
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7
Remove the sauce from the heat and stir in the cheeses.
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8
Set the sauce aside.
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9
In a saute pan, heat the remaining vegetable oil.
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10
When the oil is hot, add the onions and saute for 2 minutes.
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11
Stir in handfuls of spinach at a time, until all the spinach is incorporated.
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12
Add the garlic and artichoke and saute for 2 minutes.
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13
Season the vegetables with salt and cayenne.
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14
Remove the vegetables from the heat and turn into a mixing bowl.
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15
Fold the Bechamel sauce into the vegetables.
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16
Turn the mixture into a baking pan.
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17
Bake the dip for 10-15 minutes, or until the top is golden brown.
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18
Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or until the chips are golden and crispy.
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19
Remove from the oil and drain on a paper-lined plate.
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20
Season with salt and pepper.
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21
Serve the chips with the dip
