SPINACH ARTICHOKE DIP

I made this dip for a little New Years Eve party that I co-hosted with Annie.  I think it might be an Emeril recipe, but I'm not sure.  It's best served warm.  There's a lot of great contrasting flavors and textures in this - gooey cheese, crisp salty bacon, spinach AND artichoke.  This dip has something for everyone.

INGREDIENTS
2 (10-ounce) packages frozen spinach
4 tablespoons unsalted butter
1 cup chopped yellow onions
1 tablespoon minced garlic
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne
1/4 cup all-purpose flour
1 cup milk
1 cup heavy cream
2 teaspoons fresh lemon juice
1 cup 1/2-inch cubes rindless Brie
1 cup grated Monterey Jack
2 (6 1/2-ounce) jars marinated artichoke hearts, drained and chopped
4 strips bacon, fried crisp, drained and chopped
1/4 cup grated Parmesan
Assorted chips for dipping (pita chips, tortilla chips, crostini)

METHOD
Preheat the oven to 350 degrees F. Lightly grease a 9-inch round baking dish and set aside.

In a medium pot, melt the butter over medium-high heat. Add the onions and cook, stirring, for 3 minutes. Add the garlic, salt, pepper, and cayenne, and cook, stirring, for 1 minute. Add the flour and cook, stirring constantly, to make a light roux, about 2 minutes.

Add the milk and cream in a steady stream, and cook, stirring constantly, until thick and creamy, 2 to 3 minutes. Add the cooked spinach and lemon juice, and stir to incorporate. Add the cubed and grated cheeses, artichoke hearts, and bacon, and stir well.

Remove from the heat and pour into the prepared dish. Top with the Parmesan and bake until bubbly, about 10 minutes. Remove from the oven and serve hot with chips.

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