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DIP - Gorgonzola Spinach Artichoke Dip :]>
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| Recipe courtesy Rachael Ray, 2008 Serves: 3 1/2 cups Ingredients | |
| 2 (10-ounce) boxes | chopped frozen spinach |
| 1 box | frozen artichoke hearts, ( 1 cup) |
| 3 tablespoons | butter |
| 4 cloves | garlic, chopped |
| 3 tablespoons | all-purpose flour |
| 1 cup | chicken stock |
| 1 cup | milk |
| Salt | |
| freshly ground black pepper | |
| Pinch | ground nutmeg, or to taste |
| 1 cup | Gorgonzola crumbles |
1 1/2 cups shredded, (a little larger than grated, available in tubs) Asiago or Parmigiano-Reggiano
Thick sesame bread sticks, for dipping
Celery hearts, trimmed for dipping
Pita crisps with Parmesan and herbs (recommended: Stacy's)
Directions
Preheat oven to 400 degrees F.
Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Defrost artichokes as well, 6 minutes on defrost in microwave then wring out and finely chop.
Heat a sauce pot with butter over medium to medium-high heat. Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in 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 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. Serve with bread sticks, celery hearts and pita crisps for dipping.
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