Gorgonzola Spinach Artichoke Dip Recipes

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GORGONZOLA & ARTICHOKE SPREAD



Gorgonzola & Artichoke Spread image

Friends and family favor this cool and creamy spin on hot artichoke dip. Spoon it onto celery sticks or sturdy crackers for a satisfying snack.-Susi Mitchell, Leakey, Texas

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 3 cups.

Number Of Ingredients 8

1 cup (4 ounces) crumbled Gorgonzola cheese
1/2 cup mayonnaise
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 medium sweet red pepper, chopped
6 green onions, thinly sliced
1/2 cup chopped walnuts
2 garlic cloves, minced
Celery ribs and assorted crackers

Steps:

  • In a small bowl, combine cheese and mayonnaise. Stir in the artichokes, pepper, onions, walnuts and garlic. Serve with celery and crackers.

Nutrition Facts :

GORGONZOLA SPINACH ARTICHOKE DIP



GORGONZOLA SPINACH ARTICHOKE DIP image

Categories     Cheese

Yield 3.5 Cups

Number Of Ingredients 14

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)

Steps:

  • 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. Recipe courtesy Rachael Ray, 2008

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