Tasty Tuesday: NYE Appetizer


We rang in the new year with a group of great friends and with a great friends gathering always comes great food!  We were tasked with bringing a six pack of beer and something “appetizer” ish.  At some point during my week off I saw a segment of some Rachael Ray show all about appetizers and this great recipe for spinach artichoke dip was one of the things she made.  I was intrigued by this dip because my husband LOVES anything with artichokes but this had a bit of a twist.  First, there wasn’t the usual high fat cream cheese as a base.  The simple butter/flour roux was enough to make it creamy with chicken stock and milk.  For an additional twist, Gorgonzola cheese made this a fresh new flavor of spinach-artichoke dip. For my dip I basically followed her recipe.  The only changes I made: I don’t have a microwave so I defrosted on the counter; I cut everything in half and it was plenty to feed our large crowd since we had such a variety of appetizers; I didn’t buy the recommended Stacy’s brand pita chips – use whatever veggies/chips you have on hand!  Enjoy!

Gorgonzola Spinach Artichoke Dip

Delicious!

Recipe courtesy Rachael Ray, 2008

Ingredients

  • 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)

Stuff used.

Directions

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.

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