Artichoke And Spinach Dip

3/8 Cup Vegetable oil; divided
1/4 Cup Flour
2 Cup Milk
1/2 Cup Grated Parmesan cheese -; (abt 2 oz)
1/2 Cup Grated Monterey Jack cheese -; (abt 2 oz)
1 Cup Chopped onions
10 Ounce Fresh spinach; stemmed, rinsed, and chopped
2 Tablespoon Chopped garlic
2 Can Artichoke hearts; julienned
Salt; to taste
Cayenne pepper; to taste
10 Small Corn tortillas - (10 to 15); cut into fourths
Vegetable oil; for frying

Preheat the oven to 400 degrees. Preheat the fryer. 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 blond 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 saute pan, heat the remaining vegetable oil. When the oil
is hot, add the onions and saute for 2 minutes. Stir in handfuls of spinach
at a time, until all the spinach is incorporated. Add the garlic and
artichoke and saute for 2 minutes. Season the vegetables with salt and
cayenne. Remove the vegetables from the heat and turn into a mixing bowl.
Fold the Bechamel sauce into the vegetables. Turn the mixture into a baking
pan. Bake the dip for 10 to 15 minutes, or until the top is golden-brown.
Fry the tortilla chips, batches at a time, for about 2 to 3 minutes or until
the chips are golden and crispy. Remove from the oil and drain on a
paper-lined plate. Season with salt and pepper. Serve the chips with the
dip. This recipe yields about 8 servings.