Artichoke Spinach Dip

I made this for a dinner party my friend was throwing.  It made a TON, so I halved the recipe before posting.  It will still serve a lot of people, so plan accordingly.

Artichoke Spinach Dip
Recipe from Emeril Lagasse

3.5oz. frozen spinach leaves
2 Tbsp. unsalted butter
½ c. chopped yellow onions
½ Tbsp. minced garlic
½ tsp. salt
¼ tsp. ground black pepper
1/8 tsp. cayenne
2 Tbsp. all-purpose flour
½ c. milk
½ c. heavy cream
1 tsp. fresh lemon juice
½ c. rind-less Brie, cut in ½” cubes
½ c. grated Monterey Jack
~3oz. marinated artichoke hearts, chopped
2 strips bacon
2 Tbsp. grated parmesan
Assorted chips or bread crisps

Preheat oven to 350o. Lightly grease a 9” round chafing dish and set aside.
Thaw spinach, and squeeze to remove all excess water. Chop 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, 2-3 minutes.
Add the cooked spinach and lemon juice, and stir to incorporate.
Add the cubed and grated cheeses, artichoke hearts, and bacon (cut into strips and fried crisp), and stir well.
Remove from the heat and pour into prepared dish. Top with Parmesan and bake until bubbly, about 10 minutes.
Remove from oven and serve hot with chips.
Would easily serve at least 12 people.