Gorgonzola Artichoke Dip Recipes

GORGONZOLA SPINACH ARTICHOKE DIP

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.

GORGONZOLA-ARTICHOKE DIP

Steps:

• Preheat oven to 350°F. Spray 8-inch pie plate with nonstick cooking spray. Chop 3 slices of the bacon; place in medium bowl. Reserve remaining bacon for garnish. To bacon in bowl, stir in remaining ingredients. Spread mixture into pie plate.
• Bake 10 minutes. Stir dip; bake 10 to 15 minutes longer or until dip is bubbly around edges.
• Chop reserved bacon; sprinkle on top of dip. Serve warm with petite toasts, assorted crackers or baguette slices.

BAKED ARTICHOKES WITH GORGONZOLA AND HERBS

Steps:

• Bring a large pot of salted water to a boil over high heat. Trim the artichokes by cutting off the top 1-inch or so. Cut the stem close to the base of the artichoke so the artichoke can sit up straight, and remove some of the bottom leaves. Using kitchen shears, trim the sharp points off of any remaining outer leaves. Add the artichokes to the boiling water. Halve the lemons and squeeze the juice into the boiling water. Toss in the lemons. Cook the artichokes until tender, about 30 minutes. Drain the artichokes and let cool.
• Meanwhile, in a small bowl stir together the Gorgonzola, cream, thyme, 2 teaspoons parsley, garlic, salt, and pepper. In another small bowl stir together the bread crumbs and remaining 1 tablespoon of parsley.
• Preheat the oven to 400 degrees F. Remove the center choke of the artichokes using a small spoon. Stuff the cheese mixture into the center of the artichokes. Place the artichokes into a baking dish. Sprinkle the bread crumb mixture over the top of the artichokes. Drizzle the tops of the artichokes with olive oil. Bake until the artichokes are heated through, the cheese is melted, and the bread crumbs are crisp and golden, about 25 minutes. Transfer the artichokes to a serving dish and serve.

GORGONZOLA DIP

Steps:

• In a mixing bowl, using a whisk, stir the cream cheese until smooth.
• Add the remaining ingredients, in order, stirring well before you add the gorgonzola and gently after (this keeps it nice and chunky).
• Refrigerate for 30 minute before you adjust the seasonings to your liking. Serve with crackers or crudites.