Gorgonzola Spinach Artichoke Dip

Total Time:
37 min
Prep:
25 min
Cook:
12 min

Yield:
3 1/2 cups
Level:
Easy

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 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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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
Cooking Tips
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