We are up to week 15 on our Sunday Small Bites - just a few weeks left in the series. I wonder what we will think up to do as our next Sunday cooking project!
Sharon L on Slow Travel chose this week's ingredient - the mighty artichoke! Lots of possibilities here, but I chose a Food Network recipe from Rachael Ray.
Gorgonzola Spinach Artichoke Dip
Recipe courtesy Rachael Ray, 2008
* 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)
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.
Makes 3 1/2 cups
This was a very tasty and easy recipe. I didn't find frozen artichoke hearts, so I used canned. The dip didn't brown much on the top, but I didn't want the bottom to burn, so I didn't bake it any longer. Yum - it was great with celery sticks and focaccia sticks!