Spinach Artichoke Dip

 

 

 

 

 

 

 

Ingredients:

  • 2 (10-ounce) boxes chopped frozen spinach
  • 1 box frozen artichoke hearts
  • 3 tablespoons butter
  • 4 cloves garlic, chopped
  • 3 tablespoons all-purpose flour
  • 1 cup chicken stock
  • 1 cup milk
  • Salt and freshly ground black pepper
  • Pinch ground nutmeg, or to taste
  • 1 cup Gorgonzola crumbles1 1/2 cups shredded (a little larger than grated, available in tubs) Asiago or Parmigiano-Reggiano. Thick sesame bread sticks, for dippingCelery hearts, trimmed for dipping. Pita crisps with Parmesan and herbs.

Preparation:

  • Preheat oven to 400 degrees F. Defrost spinach 10 min on Defrost setting in microwave oven then drain well by squeezing out in dish towel. De-ice artichokes as well, 6 min on Defrost in oven then wring out & finely chop. Heat a sauce pot w/ butter over medium to medium-high heat. Add garlic to melted butter & stir 1 to 2 minutes, then sprinkle in flour & combine 1 minute more. Whisk in stock & milk and season w/ salt, pepper and nutmeg. Thicken 2 minutes then transfer from heat and melt in Gorgonzola. Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top w/ left over cheese. Brown & bubble in the oven for 10 to 12 minutes. Serve with bread sticks, celery hearts & pita crisps for dipping.
Error, no Ad ID set! Check your syntax!
Error, no Ad ID set! Check your syntax!

Social Media Icons

Visit Us On TwitterVisit Us On Facebook

Join us on Facebook