Artichoke And Spinach Dip Recipe

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1 cup chopped onions

2 cups milk

2 tablespoons chopped garlic

1/2 cup grated Parmesan cheese (about 2 ounces)

2 cans of artichoke hearts, julienned

10-15 small corn tortillas, cut into fourths

1/4 cup plus 2 tablespoons vegetable oil

1/4 cup flour

Vegetable oil for frying

1/2 cup grated Monterey Jack cheese (about 2 ounces)

1 (10-ounce) bag of fresh spinach, stemmed, rinsed and chopped

Salt and cayenne

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