Gorgonzola Spinach Artichoke Dip
Serves: 6
Graciela O'Reilly
1 January 1970
Based on User reviews:
66
Spice
42
Sweetness
50
Sourness
43
mins
Prep time (avg)
5.8
Difficulty
Ingredients:
3 tbsps
Butter4 cloves
Garlic (chopped)3 tbsps
All-Purpose Flour1 cup
Chicken Stock1 cup
Milk1
Salt1 pinch
Ground Nutmeg (to taste)Directions:
1
Watch how to make this recipe
2
Preheat oven to 400 degrees F
3
Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel
4
Defrost artichokes as well, 6 minutes on defrost in microwave then wring out and finely chop
5
Heat a sauce pot with butter over medium to medium-high heat
6
Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in flour and combine 1 minute more
7
Whisk in stock and milk and season with salt, pepper and nutmeg
8
Thicken 2 minutes then remove from heat and melt in Gorgonzola
9
Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top with remaining cheese
10
Brown and bubble in the oven for 10 to 12 minutes
11
Serve with bread sticks, celery hearts and pita crisps for dipping