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1
Preheat the oven to 400 degrees.
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2
Warm the two cups milk.
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3
Melt butter over medium heat and stir in the flour to make a roux.
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4
Whisk in the milk and season the liquid with salt, pepper, paprika and cayenne.
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5
Whisk the liquid for 3 to 5 minutes, or until the liquid is thick and coats the back of a spoon.
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6
Remove the sauce from the heat and stir in the cheeses.
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7
Set the sauce aside.
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8
In a saute pan, heat the olive oil.
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9
When the oil is hot, add the onions and saute for 2 minutes.
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10
Stir in handfuls of spinach at a time, until all the spinach is incorporated.
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11
Add the garlic and artichokes, and saute for 2 minutes.
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12
Season the vegetables with salt, pepper, paprika and cayenne.
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13
Remove the vegetables from the heat and turn into a mixing bowl.
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14
Fold the cheese sauce into the vegetables.
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15
Pour the mixture into a baking pan.
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16
Sprinkle the pieces of butter on the top. Sprinkle 1/2 cup parmesan cheese and about 1/2 tsp of pepper of on the top as well.
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17
Bake the dip for 10 to 15 minutes, or until the top is golden brown.
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18
To make the dippers, I like using a round loaf of bread so that I can use the hollowed out loaf as a bread bowl for serving.
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19
Chop up the bread from the cut-out part of the loaf into bite size pieces.
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20
Place in a mixing bowl and coat with oil, and sprinkle with salt, pepper, paprika, and cayenne.
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21
Turn out in a single layer on a baking sheet and bake at 350 degrees for 10-15 minutes, or until they get toasted.
