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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
Preparation
Step 1
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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