I'm getting organized as I mentioned a few days ago. I love clearing out all my unused recipes, cook books and cooking ware, giving me empty space to add new things to my kitchen. It's a crazy cycle. I also talked Ave into sorting through all her dolls and stuffed animals, giving away 8 out of 100, and clearing more room for dolls and animals. It's a crazy cycle.
I also mentioned yesterday my promise to share a recipe that at one point in time, I despised eating. But after experimenting on my own, I found that with a few changes and better ingredients, I'm a complete fan. And I highly recommend it.
|Gorgonzola spinach dip|
I honestly had not found a spinach dip that I loved. They always tasted fishy and to spinachy.(If that's a word) But the other day I heard Rachael Ray making a recipe that peeked my curiosity. She said one of my favorite words "Gorgonzola" and I ran shoving everything out of my path to see how it was used. I was disappointed when her final words were "In this spinach dip" leaving me frowning but wondering if somehow, someway, I could love this fishy dip. I decided that using fresh spinach would surely be better, and canned Artichokes have always been my favorite.(if not fresh) So I came up with a version that's rich in flavor, smooth and creamy, and just a little heat to keep you coming back for more. If your New years resolution is to watch your diet, this isn't for you. Or if at some point you need a break from salads and bird food, this may be for you.
|Soften garlic in butter|
|Dissolve until creamy|
|Whisk in liquid|
|Stir in cheeses(yummy)|
|Combine not so fishy spinach, and artichokes|
|Pour in small baking dish|
|Top with remaining cheese and bake|
|Gorgonzola Spinach dip|
Gorgonzola Spinach dip
- 4 cups fresh spinach
- 1 can quartered artichoke hearts, drained and chopped roughly
- 3 tablespoons butter
- 2 cloves garlic, chopped
- 3 tablespoons all-purpose flour
- 1 cup quality chicken stock
- 1 cup whole milk
- Salt and freshly ground black pepper
- Pinch ground nutmeg, or to taste
- 1 tsp crushed red pepper flakes
- 1/2 cup Gorgonzola crumbles
- 1 1/2 cups shredded Parmesan cheese
- Baguette sliced thin
Preheat oven to 400.
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, nutmeg, and red pepper flakes. Thicken 2 minutes then remove from heat and add Gorgonzola. Stir in spinach and artichokes and half the shredded Parm cheese, then transfer to a small casserole dish and top with remaining cheese. Bake until lightly brown and bubbly, 10-12 minutes. Serve with baguette slices or anything else that you like.
The biggest problem with this post, like shopping, you should never do it while your hungry. I'm supposed to hit the gym tomorrow, and I will. But one last little indulging on this dip couldn't hurt any.