Gorgonzola Spinach Artichoke Dip*

By RJamoralin

Episode: Casual New Year's Eve
Level: Easy
Recipe courtesy Rachael Ray, 2008

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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)

Preparation

Step 1

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.