Spinach & Artichoke Dip

I love Ruby Tuesday Hot Spinach & Artichoke dip (minus the different color chips). I tried making it over the Thanksgiving Holiday it was good but not something I would allow my family and friends try ( mainly my amazing neighbors Ashley and Scooter) However after laying in bed sick yesterday I was watching old Rachel Ray episodes and she did spinach and artichoke dip and the inspiration hit me. I felt better today so i embarked upon making it today. Below is my tweaked Rachel Ray recipe.

Ingredients
1 box of Frozen Spinach
1 can of Artichoke Hearts
3 tbs of Butter
4 cloves of Garlic or 2-3 tbs of Minced Garlic
3 tbs of AP Flour
1.5 cup of Chicken Stock
1 cup of Milk
1 5oz container of Gorgonzola Cheese (crumbled)
2 5oz containers of shredded Parmesan Cheese
Salt and Pepper

Preheat your oven to 400 degrees
Defrost spinach based on the package directions thenn drain well by wringing out in dish towel.
Finely chop the Artichoke Hearts ( I quarter mine)
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.
Pour in stock and milk and season with salt, and pepper.
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.Then cut off Oven turn on Broiler on High for 2-3 mins. Watch this CLOSLEY.

*The recipe is based off Rachel Ray Gorgonzola Spinach Artichoke Dip, for full recipe visit http://www.foodnetwork.com/recipes/rachael-ray/gorgonzola-spinach-artichoke-dip-recipe/index.html *