Gorgonzola Spinach Artichoke Dip

Gorgonzola Spinach Artichoke Dip
Gorgonzola Spinach Artichoke Dip

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2 (10oz) boxes chopped frozen spinach

  • 1 box fozen artichoke hearts

  • 3 TBSP butter

  • 4 cloves garlic, chopped

  • 3 TBSP all purpose flour

  • 1 cup chicken stock

  • 1 cup milk

  • salt and black pepper

  • pinch ground nutmeg

  • 1 cup gorgonzola crumbles

  • 1 1/2 cups shredded asiago or parmigiano-reffiano

  • thick sesame bread sticks, for dipping

  • celery hearts, for dipping

  • pita crisps for dipping

Directions

Preheat oven to 400 degrees. Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Defrost and chop artichokes. Heat a sauce pan with butter over medium to medium hight heat. Add garlic to melted butter and stir 1 -2 minutes, then sprinkle with flour and combine 1 minute more. Whisk in stock and milk and season with salt, pepper and nutmeg. Thicken 2 minutes then remove from heat and melt in gorgonzola. Stir in spinach and artichokes and half of the shredded cheese then transfer to a small casserole and top with remaining cheese. Brown and bubble in the oven for 10 to 12 minutes.

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