halftime artichoke dip
H A L F T I M E A R T I C H O K E D I P INGREDIENTS: 20 oz. fresh spinach 1½ tbsps extra-virgin olive oil 6 oz. artichoke hearts 4 cloves of garlic, minced 2 tbsps whole-grain flour 2 tbsps coconut flour 1 cup low-sodium chicken stock 1 cup lowfat milk Active time: 30 minutes Cook time: 30 minutes Yield: 8 servings
Pinch of ground nutmeg, to taste 1 cup Gorgonzola crumbles 1 cup grated Parmesan-Reggiano Celery hearts, trimmed for dipping Carrots, unpeeled, trimmed for dipping Salt and pepper to taste
PREPARATION: 1.
Preheat oven to 375 degrees F. In a skillet, over medium heat, heat ½ tablespoon olive oil and wilt the spinach. Transfer to a bowl.
2.
Heat skillet again with 1 tablespoon of the oil over medium to medium-high heat. Add garlic and stir 1 to 2 minutes, then sprinkle with flour mixture and mix well.
3.
Whisk in stock, add milk, and season with salt, pepper, and nutmeg. Thicken two minutes, then remove from heat and melt in Gorgonzola.
4.
Stir in spinach and artichokes and half the grated cheese. Transfer to small casserole dish and sprinkle with remaining cheese.
5.
Brown and bubble in oven for 20 minutes. Serve with the celery & carrots for dipping.
Pinch of ground nutmeg, to taste 1 cup Gorgonzola crumbles 1 cup grated Parmesan-Reggiano Celery hearts, trimmed for dipping Carrots, unpeeled, trimmed for dipping Salt and pepper to taste
PREPARATION: 1.
Preheat oven to 375 degrees F. In a skillet, over medium heat, heat ½ tablespoon olive oil and wilt the spinach. Transfer to a bowl.
2.
Heat skillet again with 1 tablespoon of the oil over medium to medium-high heat. Add garlic and stir 1 to 2 minutes, then sprinkle with flour mixture and mix well.
3.
Whisk in stock, add milk, and season with salt, pepper, and nutmeg. Thicken two minutes, then remove from heat and melt in Gorgonzola.
4.
Stir in spinach and artichokes and half the grated cheese. Transfer to small casserole dish and sprinkle with remaining cheese.
5.
Brown and bubble in oven for 20 minutes. Serve with the celery & carrots for dipping.
