Gorgonzola Spinach Artichoke Dip by
Ingredients
2 10-ounce packages frozen leaf spinach
1 can artichoke hearts
3 tablespoons butter
4 cloves garlic, chopped
3 tablespoons flour
1 cup chicken broth
1 cup milk
Salt to taste
Pepper to taste
Pinch of nutmeg
1 cup gorgonzola cheese
1-1/2 cups shredded Parmesan cheese
Instructions
Preheat oven to 400°
Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Chop artichokes well.
Heat butter in sauce pan over med. to med high heat. Add garlic to melted butter and stir 1 -2 minutes. Spinkle in flour and stir for 1 more minute. Whisk in chicken broth and milk, 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. Transfer to a casserole and top with remaining cheese. Brown and bubble in the oven for 10 - 12 minutes.
Serve with bread sticks, celery, pita crisps, or tortilla chips for dipping.
Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Chop artichokes well.
Heat butter in sauce pan over med. to med high heat. Add garlic to melted butter and stir 1 -2 minutes. Spinkle in flour and stir for 1 more minute. Whisk in chicken broth and milk, 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. Transfer to a casserole and top with remaining cheese. Brown and bubble in the oven for 10 - 12 minutes.
Serve with bread sticks, celery, pita crisps, or tortilla chips for dipping.