Gorgonzola Spinach Artichoke Dip

By AprilJones

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.