Recipe courtesy of Rachael Ray
Total:
37 min
Active:
25 min
Yield:
3 1/2 cups
Level:
Easy
Total:
37 min
Active:
25 min
Yield:
3 1/2 cups
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

Pairs well with Chardonnay

IDEAS YOU'LL LOVE

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Roasted Onion Dip

Recipe courtesy of Nancy Fuller

White Bean Dip with Pita Chips

Recipe courtesy of Giada De Laurentiis

Mary Alice's Hoagie Dip

Recipe courtesy of Mary Alice Yeskey

Kale and Artichoke Chicken Casserole

Recipe courtesy of Valerie Bertinelli

Spanakopita (Spinach Triangles or Pie)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Spinach Salad with Orange Vinaigrette

Recipe courtesy of Giada De Laurentiis

Spinach Salad with Goat Cheese and Walnuts

Recipe courtesy of Food Network Kitchen

Saag Paneer: Spinach with Indian Cheese

Recipe courtesy of Aarti Sequeira

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking