Such an unusual version of the classic spinach-artichoke dip sauce will become the protagonist of the table at any gala dinner or the party. Rachel serves it with straws, celery stalks and pita chips, this side dish is convenient to use for погружения в соус. 
Time: 37 мин.Difficulty: easy Quantity: 3.5 tbsp. The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 (280 g each) frozen chopped packaging spinach
- 1 pack of frozen artichokes
- 3 tbsp. l (45 gr.) Butter
- 4 cloves of garlic, chopped
- 3 tbsp. l wheat flour
- 1 tbsp. chicken broth
- 1 tbsp. milk
- Salt and freshly ground black pepper
- A pinch of ground nutmeg, or to taste
- 1 tbsp. gorgonzola crumbled cheese
- 1.5 tbsp. grated Asiago cheese or Parmigiano Reggiano (larger than ground, sold in banks)
- Thick Sesame Bread Sticks
- Chopped celery stalks
- Thin unleavened pita chips with parmesan and herbs
Recipes with similar ingredients: spinach, artichokes, garlic, flour, milk, nutmeg, gorgonzola cheese, asyago cheese, parmesan cheese, celery chips
Recipe preparation:
- Preheat the oven to 200 degrees.
- Thaw the spinach for ten minutes in the microwave. Dry by spreading on a kitchen paper towel. Defrost artichokes for six minutes in the microwave, dry and chop finely.
- Heat the saucepan with oil over medium heat. Add garlic to melted butter, stir 1-2 minutes. Add flour and stir. another minute. Pour in the broth and milk, season with salt, pepper and nutmeg. Cook until thickened for 2 minutes, remove from heat, add gorgonzola and stir until melted. Add spinach and artichokes, half the grated cheese and pour into a small mold for baking. Sprinkle with the remaining cheese. Bring in the oven to brown tint. Serve dip with breadsticks, celery and chips.
