Gorgonzola Spinach Artichoke Dip

Ingredients:
2 (10-ounce) boxes chopped frozen spinach
1 box frozen artichoke hearts
3 T butter
4 cloves garlic, chopped
3 T 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, crumbled
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 (Stacy's)

Preparing the dip:
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.