Gorgonzola Spinach Artichoke Dip
by Rachael Ray
"30 Minute Meals"
2 (10 ounce) boxes chopped frozen spinach
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
Pinch ground nutmeg, or to taste
1 cup Gorgonzola crumbles
1 1/2 cups shredded (a little larger than grated, available in tubs) Asiago or Parmegiano-Reggiano
Thick sesame bread sticks for dipping
Pita crisps with parmesan and herbs (recommended: Stacy's)
Prehat oven to 400 degrees F.
Defrost spinach 10 minutes on defrost seeting 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 finelly chop.
Heat a sauce pot with butter over 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 ehat 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.