1/4 cup vegetable oil (can use butter) over low heat
1/4 cup flour
2 cups milk
1/2 cup grated Parmesan cheese (about 2 ounces)
1/2 cup grated Monterey Jack cheese (about 2 ounces)

2 tablespoons vegetable oil
1 cup chopped onions
2 (10-ounce) bag of fresh spinach, stemmed, rinsed and chopped
2 tablespoons chopped garlic
2 cans of artichoke hearts, julienned
Salt and cayenne

Preheat the oven to 400 degrees F.

Combine 1/4 cup of the vegetable oil and flour, in a sauce pan over medium heat. Stir the mixture constantly for 5 to 6 minutes for a blonde roux. Whisk in the milk and bring the liquid up to a boil. Season the liquid with salt and cayenne. Simmer the liquid for 5 to 6 minutes, or until the liquid is thick and coats the back of a spoon. Remove the sauce from the heat and stir in the cheeses. Set the sauce aside.

In a sauté pan, heat 2 tablespoons vegetable oil. When the oil is hot, add the onions and sauté for 2 minutes. Stir in handfuls of spinach at a time, waiting until the liquid disappears before adding the next handful - until all the spinach is incorporated. Add the garlic and artichoke and sauté for 2 minutes. Season the vegetables with salt and cayenne.

Remove the vegetables from the heat.

Fold the Béchamel sauce into the vegetables. Pour the mixture into a baking pan.

Bake the dip for 10-15 minutes, or until the top is golden brown.