Gorgonzola Spinach and Artichoke Dip Recipe

Gorgonzola Spinach and Artichoke Dip Recipe
by Rachael Ray

INGREDIENTS :

• 2 boxes chopped frozen spinach (10 ounces each)
• 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
• A pinch of 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 cheese
• Thick sesame bread sticks, for dipping
• Celery hearts, trimmed for dipping
• Pita crisps with Parmesan and herbs, such as Stacy's brand

PREPARATION :


Pre-heat the oven to 400°F.
Defrost the spinach for 10 minutes on the defrost setting in the microwave, then drain well by wringing out in dish towel. Defrost the artichokes as well, 6 minutes on defrost in the microwave, then wring out and finely chop.

Heat a saucepot with butter over medium to medium-high heat. Add the garlic to the melted butter and stir for 1-2 minutes, then sprinkle in the flour and combine for 1 minute more. Whisk in the stock and milk and season with salt, pepper and nutmeg. Thicken for 2 minutes, then remove from the heat and melt in the Gorgonzola. Stir in the spinach and artichokes and half of the shredded cheese, then transfer to a small casserole and top with the remaining cheese. Brown and bubble in the oven for 10-12 minutes. Serve with bread sticks, celery hearts and pita crisps for dipping.

Source : Rachael Ray.com

Categories: AMERICAN CUISINE, Cheese Recipe, Spinach, VEGETABLES