Wednesday, December 28, 2011

Cheesy Spinach Artichoke Dip

2 (10-ounce) boxes chopped frozen spinach
1 box frozen artichoke hearts
3 T butter
4 cloves garlic, chopped
3 T all purpose flour
1 cup chicken stock
1 cup milk
salt and freshly ground black pepper
a pinch of grated nutmeg, or to taste
1 cup gorgonzola crumbles
1 1/2 cups shredded asiago or parmigiano-reggiano

cubes of French bread, for dipping
thick sesame bread sticks, for dipping
celery hearts, trimmed for dipping
carrot sticks, for dipping
zucchini sticks, for dipping
pita crisps with parmesan and herbs [preferred brand: Stacy's]

Preparing the dip:
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.

Makes 3 1/2 cups


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