Gorgonzola Spinach Artichoke Dip Recipe

Name: Gorgonzola Spinach Artichoke Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 400 degrees F.
2
Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel.
3
Defrost artichokes as well, 6 minutes on defrost in microwave then wring out and finely chop.
4
Heat a sauce pot with butter over medium to medium-high heat.
5
Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in flour and combine 1 minute more.
6
Whisk in stock and milk and season with salt, pepper and nutmeg.
7
Thicken 2 minutes then remove from heat and melt in Gorgonzola.
8
Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top with remaining cheese.
9
Brown and bubble in the oven for 10 to 12 minutes.
10
Serve with bread sticks, celery hearts and pita crisps for dipping.

397

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 (10-ounce) boxes chopped frozen spinach, 1 box frozen artichoke hearts, 3 tablespoons butter, 4 cloves garlic, chopped, and more.

Yes, Gorgonzola Spinach Artichoke Dip falls under the Vegetarian category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Gorgonzola Spinach Artichoke Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions