Recipe courtesy Rachael Ray, 2008
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.
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Serving Size: 1 Serving (1166g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 881 | ||
Calories from Fat: 461 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 51.2g | 68 % | |
Saturated Fat 29.8g | 149 % | |
Monounsaturated Fat 12.6g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 124.1mg | 38 % | |
Sodium 2478.2mg | 85 % | |
Potassium 3483mg | 92 % | |
Total Carbohydrate 81.4g | 24 % | |
Dietary Fiber 32.6g | 130 % | |
Sugars, other 48.8g | ||
Protein 42.9g | 61 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 881
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