HOT ARTICHOKE SPINACH DIP

"My take on this classic hot dip has more verve than most recipes, since I've dressed it up with Fontina and Parmigiano-Reggiano cheeses. I always try to serve it with homemade chips, which I make from assorted tortillas--corn, sun-dried tomato, and cilantro. It really kicks up the flavor."

FOR THE BAKED TORTILLA CHIPS:
Olive oil spray
4 (6 to 8-inch) corn tortillas
4 (6 to 8-inch) sun-dried-tomato tortillas
4 (6 to 8-inch) cilantro-flavored tortillas
Kosher salt
FOR THE DIP:
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1/2 cup finely chopped shallots
1 tablespoon minced garlic
2 cups whole milk
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup grated Fontina cheese
1/4 cup grated Parmigiano-Reggiano cheese
1 (10-ounce) package frozen chopped spinach, thawed and drained
2 (14-ounce) cans artichoke hearts, drained and chopped

TO MAKE THE TORTILLA CHIPS:
Preheat the oven to 350 degrees F.

Spray both sides of the tortillas with the olive oil spray. Stack the tortillas and cut them into sixths to make the chips. Spread the chips in a single layer on 2 large baking sheets and season them generously with salt.

Bake 10 to 15 minutes, until crisp. The chips can be made up to 2 days ahead, cooled, and stored in an airtight container.

TO MAKE THE DIP:
Preheat the oven to 400 degrees F.

In a medium saucepan over medium heat, melt the butter. Whisk in the flour, stirring constantly, until the roux is light brown, about 5 minutes.

Add the shallot and garlic and saute until soft, about 2 minutes.

Whisk in the milk and bring to a boil. Season with the nutmeg, salt, and pepper. Simmer, uncovered, until the sauce coats the back of a spoon, about 5 minutes.

Remove from the heat and stir in both cheeses.

Using a clean kitchen towel, squeeze the excess water from the spinach, then add it to the cheese mixture along with the artichoke hearts, stirring to combine. Taste and adjust the seasoning if necessary. Place the cheese mixture in a baking pan or gratin dish.

Bake 10 to 15 minutes, until golden brown.

Serve it with the baked tortilla chips.

Makes 8 servings
Excerpted from Cooking for Your Man by Yolanda Banks and Melissa Clark
Copyright © 2006 by Yolanda Banks. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.