Ingredients Jump to Instructions ↓

  1. 2 (10-ounce) boxes chopped frozen spinach

  2. 1 box frozen artichoke hearts

  3. 3 tablespoons butter

  4. 4 cloves garlic, chopped

  5. 3 tablespoons all-purpose flour

  6. 1 cup chicken stock

  7. 1 cup milk

  8. Salt and freshly ground black pepper

  9. Pinch ground nutmeg, or to taste

  10. 1 cup Gorgonzola crumbles

  11. 1 1/2 cups shredded (a little larger than grated, available in tubs) Asiago or Parmigiano-Reggiano

  12. Thick sesame bread sticks, for dipping

  13. Celery hearts, trimmed for dipping

  14. Pita crisps with Parmesan and herbs (recommended: Stacy's)

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F.

  2. 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.

  3. 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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