Spinach and artichoke dip with bleu cheese
¼ cup melted butter
¼ cup flour
2 cups cold milk
3 tablespoons olive oil
1 yellow onion, julienned, cooked until caramelized
1 pound chopped spinach
2 cups chopped artichoke hearts, cooked
4 ounces cream cheese
6 ounces of your favorite creamy blue cheese
In a large sauce pan, make a roux by combining the melted butter and flour. Stir until the mixture turns blonde in color then add in the milk while stirring to avoid clumps. Cook, stirring, for 8-10 minutes or until the mixture is thick and pulls away from the sides of the pan.
Meanwhile, in a sauté pan, add the onion over medium heat until warmed through. Add in the spinach and artichoke hearts and cook until heated through, season with salt and pepper then set aside.
Whisk the cheeses into the béchamel and stir until melted. Add the sautéed vegetables into the cheesy béchamel, stir to combine. Serve with your favorite chips.
Perfect caramelized onions:
Heat the 3 tablespoons of oil in a wide, thick-bottomed sauté pan, over medium heat. Add 2 cups of julienne onions, to the pan and stir to coat the onions. Spread the onions out evenly over the pan and let cook, stirring occasionally for 10 minutes.
Reduce the heat slightly and continue cooking the onions for 30 – 45 minutes, stirring every few minutes. Allow the onions to stick to the pan a little and allow them to brown then keep stirring. Continue to cook the onions and scrape the pan until the onions are a rich, brown color.