Spinach Artichoke Dip with Gorgonzola Cheese

So I must admit, for this f’in awesome hot dip, I got it from the dreaded annoying Rachael Ray. I just can’t stand her raspy voice and the unnecessary abbreviation of EVOO.  How about you just call it olive oil or put a disclaimer at the bottom of the screen, maybe a large label that says Extra Virgin Olive Oil so you don’t have to say it EVERY episode? Just please stop.  Buuuttt, I do like her recipe for spinach artichoke dip with gorgonzola cheese so I made it, and make it often to the point where I don’t need to read the recipe. One time I made it was on my ski trip back in Albany where my old roommates Ant and Kat were on a very strict diet for their CrossFit classes. Let's just say they broke their diet their with this snack as the two of them hovered over the dish feasting on the dip and chips. That’s how good it is. Best served with pita chips but for the poor folk, tortilla chips work fine too.

2 (10oz) boxes chopped frozen spinach OR  one 20oz bag of steam in bag spinach

1 14oz  can of artichoke hearts

3 tablespoons butter

4 cloves garlic, minced

3 tablespoons flour

1 cup of chicken broth (just buy a can)

1 cup milk

Salt and freshly ground black pepper

1 small container of Gorgonzola crumbles

8oz container shredded  Parmesan-Romano (check near the cheese section)

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.