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1
Preheat the oven to 400 degrees.
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2
Preheat the fryer.
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3
Combine 1/4 c. of the vegetable oil and flour, in a sauce pan over medium heat.
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4
Stir the mix constantly for 5 to 6 min for a blond roux.
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5
Whisk in the lowfat milk and bring the liquid up to a boil.
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6
Season the liquid with salt and cayenne.
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7
Simmer the liquid for 5 to 6 min, or possibly till the liquid is thick and coats the back of a spoon.
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8
Remove the sauce from the heat and stir in the cheeses.
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9
Set the sauce aside.
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10
In a saute/fry pan, heat the remaining vegetable oil.
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11
When the oil is warm, add in the onions and saute/fry for 2 min.
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12
Stir in handfuls of spinach at a time, till all the spinach is incorporated.
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13
Add in the garlic and artichoke and saute/fry for 2 min.
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14
Season the vegetables with salt and cayenne.
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15
Remove the vegetables from the heat and turn into a mixing bowl.
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16
Fold the Bechamel sauce into the vegetables.
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17
Turn the mix into a baking pan.
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18
Bake the dip for 10 to 15 min, or possibly till the top is golden brown-brown.
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19
Fry the tortilla chips, batches at a time, for about 2 to 3 min or possibly till the chips are golden brown and crispy.
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20
Remove from the oil and drain on a paper-lined plate.
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21
Season with salt and pepper.
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22
Serve the chips with the dip.
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23
This recipe yields about 8 servings.
