Our Best Spinach Dip|Print

Servings: 3

Artichoke hearts, frozen

1 box

Frozen spinach, chopped

20 oz.

Butter

3 tbsps.

Salt

to taste

Garlic, chopped

4 cloves

All-purpose flour

3 tbsps.

Chicken stock

1 cup

Milk

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

Prep:

25 m

Cook:

10 m

Ready in:

35 m

Heat the oven up to 400°F/200°C/gas mark 6.
Thaw spinach in the microwave (10 minutes on defrost setting). Drain well by wringing it out in a dish towel.
Thaw artichokes in the microwave as well (6 minutes on defrost setting). Wring the artichokes out and chop.
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.