Rachael makes her version of artichoke dip with Gorgonzola crumbles.
Get the recipe: http://www.foodnetwork.com/recipes/rachael-ray/gorgonzola-spinach-artichoke-dip-recipe-1944370
Gorgonzola Spinach Artichoke Dip
Recipe courtesy of Rachael Ray
Total: 37 min
Prep: 25 min
Cook: 12 min
Yield: 3 1/2 cups
Level: Easy
Ingredients
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 Parmigiano-Reggiano
Thick sesame bread sticks, for dipping
Celery hearts, trimmed for dipping
Pita crisps with Parmesan and herbs (recommended: Stacy’s)
Directions
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.
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traditional spinach and artichoke dip is made with a lot of mayo and tons and tons of cheese you stir it all together and bake it in the oven this one we’re going to make a rich tasting sauce sort of like if you were starting like a macaroni and cheese we’re going to make a little bit of roux the flour and the butter and then we’re going to thicken up a combination of chicken stock and milk then we’re going to take our defrosted veggies our spinach and our artichokes drop that down in there and then add the delicious combination of gorgonzola crumbles and parmesan reggiano how good does that sound huh is that a road map is that a plan now i’m seasoning it up with salt pepper and nutmeg now we’re going to stir in our cheeses to melt them down oh i’ve got a couple cloves of garlic down in there too i added that to my root a couple of handfuls of that and a couple of handfuls of parm now get the shredded parm in the grocery store guys not the grated cause you’re gonna put some up on top it just looks prettier and a little more festive just give that a little stir melt everybody in and then we’ve got our defrosted artichoke hearts i ran my knife through them to make them a little bit smaller and i rang out two boxes of chopped frozen spinach break that up a little as you drop her down in and just get it combined you don’t have to heat it through because we’re going to pop this guy in the oven for just a couple minutes melt a little more cheese on top and you can finish working through then heating through i should say i’m working the sauce through and saying a different thing that i’m doing it’s sort of like when you try and um tap your head and rub your belly at the same time there we go you put some parm on top of this oh yeah it’s gonna be good okay let’s grab our dip out of the oven we’ve got a spinach artichoke dip that tastes a little different than everybody else’s spinach artichoke dip because we put gorgonzola cheese crumbles into it oh this is going to be such a hit at the party