Time: 37 min.
Complexity: easily
Quantity: 3.5 tbsp.

This unusual take on the classic spinach-artichoke dip will be a star at any holiday dinner or party. Rachel serves it with bread sticks, celery stalks, and pita chips—a convenient side dish for dipping into the dip.

Ingredients:

• 2 (280g each) packages frozen chopped spinach
• 1 package frozen artichokes
• 3 tbsp (45 g) butter
• 4 cloves garlic, chopped
• 3 tablespoons of wheat flour
• 1 cup chicken broth
• 1 cup of milk
• Salt and freshly ground black pepper
• A pinch of ground nutmeg, or to taste
• 1 cup crumbled Gorgonzola cheese
• 1.5 cups grated Asiago or Parmigiano-Reggiano cheese (larger than ground, sold in jars)
• Thick breadsticks with sesame seeds
• Celery stalks, cut into sticks
• Thin unleavened lavash chips with parmesan and herbs

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

spinach, Artichokes, garlic, flour, milk, nutmeg, Gorgonzola cheese, Asiago cheese, Parmesan cheese, celery, chips

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Preparation:

Step 1
• Preheat oven to 200 degrees.
Step 2
• Defrost the spinach for ten minutes in the microwave. Pat dry on a paper towel. Defrost the artichokes for six minutes in the microwave, dry, and chop finely.
Step 3
• Heat a saucepan with butter over medium heat. Add the garlic to the melted butter and stir for 1-2 minutes. Add the flour and stir for another minute. Pour in the broth and milk, season with salt, pepper, and nutmeg. Cook until thickened, 2 minutes, remove from heat, add the Gorgonzola, and stir until melted. Add the spinach and artichokes, half of the grated cheese, and pour into a small baking dish. Sprinkle with the remaining cheese. Bake in the oven until golden brown. Serve the dipping sauce with breadsticks, celery and chips.

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