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Gorgonzola Spinach Artichoke Dip

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  • Level: Easy
  • Total: 37 min
  • Prep: 25 min
  • Cook: 12 min
  • Yield: 3 1/2 cups
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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)


  1. Preheat oven to 400 degrees F.
  2. 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.
  3. 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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