Best Gorgonzola Spinach Artichoke Dip On The Planet
Party time with this great Gorgonzola Spinach Artichoke Dip!
You have probably had spinach artichoke dip before. However, adding some Gorgonzola cheese brings this one to a new level of deliciousness. Something else that’s special about this recipe is that you don’t use mayonnaise to hold it together. Instead you are making a cheese sauce with chicken stock, milk and of course…lots of cheese.
As Rachael Ray mentions, get the shredded rather than grated Asiago or Parmigiano-Reggiano. Some of it will go on top of the dip and the grated just looks better.
Enjoy and get ready for the rave reviews of your dip!
Prep: 25 min
Cook: 12 min
2 (10-ounce) boxes chopped frozen spinach
1 box frozen artichoke hearts
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.
Recipe courtesy of Rachael Ray, 2008
Watch how to make this recipe here.
