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Gorgonzola Spinach and Artichoke Dip

Serve with Steakhouse Sliders and Mini Steak Fries and Spicy Fennel Shrimp.


  • 2 boxes chopped frozen spinach (10 ounces each)
  • 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
  • A pinch of 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 cheese
  • Thick sesame bread sticks, for dipping
  • Celery hearts, trimmed for dipping
  • Pita crisps with Parmesan and herbs, such as Stacy’s brand


Pre-heat the oven to 400°F.

Defrost the spinach for 10 minutes on the defrost setting in the microwave, then drain well by wringing out in dish towel. Defrost the artichokes as well, 6 minutes on defrost in the microwave, then wring out and finely chop.

Heat a saucepot with butter over medium to medium-high heat. Add the garlic to the melted butter and stir for 1-2 minutes, then sprinkle in the flour and combine for 1 minute more. Whisk in the stock and milk and season with salt, pepper and nutmeg. Thicken for 2 minutes, then remove from the heat and melt in the Gorgonzola. Stir in the spinach and artichokes and half of the shredded cheese, then transfer to a small casserole and top with the remaining cheese. Brown and bubble in the oven for 10-12 minutes. Serve with bread sticks, celery hearts and pita crisps for dipping.

Rachael Ray