- Rachael Ray - https://www.rachaelray.com -

Gorgonzola Spinach and Artichoke Dip

Serve with Steakhouse Sliders and Mini Steak Fries [1] and Spicy Fennel Shrimp [2].

Ingredients

Preparation

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 [3] 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 [4] 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.