Servings: 3
Artichoke hearts, frozen
1 box
Frozen spinach, chopped
20 oz.
3 tbsps.
to taste
Garlic, chopped
4 cloves
All-purpose flour
3 tbsps.
Chicken stock
1 cup
1 cup
Ground black pepper
to taste
Ground nutmeg
to taste
Gorgonzola crumbles
1 cup
Pita crisps with cheese and herbs 
to taste
Asiago, shredded
1 ½ cups
Sesame breadsticks for dipping 
to taste
Trimmed celery hearts, for dipping 
to taste
Our Best Spinach Dip
25 m
10 m
Ready in:
35 m
  1. Heat the oven up to 400°F/200°C/gas mark 6.
  2. Thaw spinach in the microwave (10 minutes on defrost setting). Drain well by wringing it out in a dish towel.
  3. Thaw artichokes in the microwave as well (6 minutes on defrost setting). Wring the artichokes out and chop.
  4. Heat up butter in a sauce pot over medium heat. Put garlic in the saucepot and stir for 2 minutes. Add flour and mix well. Add milk and stock. Whisk well. Season with pepper, salt, and ground nutmeg. Cook for about 2 minutes and then remove from heat. Melt in Gorgonzola crumbles. Add chopped spinach, artichokes, and half the cheese. Put in a casserole and add the remaining cheese as a topping. Cook in the oven for about 10 minutes. It should be served with pita crisps, celery hearts, and Sesame breadsticks.