Makes: 12 servings
Prep time: 30 minutes
Cook time: Oven - 20 min, Broil - 5 min
1 small bulb of garlic
1/2 tbsp olive oil
1 box of frozen artichoke hearts
1 16oz bag frozen chopped spinach
1 tbsp sea salt
1/4 cup light margarine or unsalted butter
1 1/4 cup fat free, low sodium, all natural chicken stock
1 1/4 light cream
1 1/2 cup crumbled fresh Gorgonzola
1/2 cup Parmesan
1/2 cup Romano
1/2 cup Asiago
nutmeg, to taste, about 1/2 tbsp
sea salt and pepper to taste
To Roast Garlic
Preheat oven to 350
Take a whole bulb of garlic and slice off the pointed tip to expose the cloves inside. Leave the skin between the cloves in tact. Place the bulb on a piece of aluminum foil. Drizzle about 1/2 to 1 tbsp of olive oil on top. Fold the foil over the garlic to cover it completely. Twist the ends. Place the garlic in the oven and roast for about 40 minutes, until the garlic is golden and gel-like throughout. Once the garlic is cool enough to handle, squeeze the garlic onto a plate and smash well into a paste with a fork. This will be added into the cheese mix.Defrost spinach and artichokes on stove top in a large pan and 1/2 cup water with 1 tbsp sea salt added to the water (the same pan you will be using to make the dip) about 5 minutes, until veggies are warm and soft all the way though.
Drain in a colander, using a potato masher to press water out. This will also help to "chop" the artichokes. Make sure you get all the water you can out of the veggies, otherwise your dip will become bland and watery.
Melt 1/4 cup margarine or unsalted better in the pan, then add the flour. Wisk the mixture until it thickens into a paste. Wisk in broth, light cream, and smashed roasted garlic for about 2 minutes until the mixture thickens. Turn off heat and add cheeses. Add seasonings to taste, including nutmeg. No cheese concoction is complete without nutmeg! Wisk until all ingredients are incorporated. Fold in veggies and return pan to a simmer. **I have made a habit of turning off heat when initially adding cheeses to prevent burning or boiling milk. Let mixture thicken up and any water that may have gotten in from the spinach to escape.
Pour the mixture into a baking dish and top with handful of shredded combination of parmesan, asiago, and romano. Bake, uncovered, for 15 min, then broil until golden and bubbling on top. Carefully remove from oven and let sit for about 5 min before serving to thicken up.