Rachael Ray's cheesy artichoke dip is best served with pita crisps or celery hearts for the perfect pre-dinner nibble.
Ingredients
Method
- Preheat oven to 100 degrees C/Gas Mark 1/4.
- 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 saucepan 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 dish 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.
Rate this recipe
Overall Rating:
4.80
(21)
