Spinach and Artichoke Melts
You will have leftover spinach and artichoke dip. You can use this again for sandwiches the next day, as a sauce, for paste or as a yummy dip!
You will have leftover spinach and artichoke dip. You can use this again for sandwiches the next day, as a sauce, for paste or as a yummy dip!
- 1/2 cup grated parmesan cheese
- 1 tablespoon butter
- 1/2 teaspoon pepper
- 1 tablespoon flour
- 1 ounce cream cheese
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 cup greek yogurt (i used 0%)
- 1/2 cup shredded mozzarella cheese
- 1 clove garlic (minced or grated)
- 8 slices thick sourdough or tuscan bread
- butter (for spreading)
- 1/2 cup milk (i used 2% (but whatever you have will be fi
- 1/2 cup frozen chopped spinach (thawed about 5 ounces)
- 1 ounce jar grilled artichoke hearts or you can sub marina 6.7)
- 1 chicken breast (grilled and sliced thin (optional)
- Carbohydrate 13.920032283557 g
- Cholesterol 119.100933814383 mg
- Fat 37.3478113783712 g
- Fiber 0.378574045327994 g
- Protein 25.0039536024553 g
- Saturated Fat 22.7129754585374 g
- Serving Size 1 1 recipe (167g)
- Sodium 897.977418680597 mg
- Sugar 13.541458238229 g
- Trans Fat 3.11505482354876 g
- Calories 487 calories
Step-by-step
- Melt butter in a skillet over medium heat.
- Add the minced garlic and cook for a couple of minutes.
- Whisk in flour until it makes a paste.
- Cook over medium-low heat for a minute or two, then pour in milk.
- Stir and cook one minute, if your paste gets too thick splash in more milk.
- Add cream cheese, mozzarella, parmesan and pepper. Stir until cheeses are melted.
- Stir in the greek yogurt until smooth.
- Chop artichokes and spinach and add to the sauce.
- Stir to combine. Dip will be thick, just use some muscle and stir in those veggies!
- Heat a skillet (or griddle, etc) oven medium-low heat.
- Butter the outsides of every bread slice, then spread a good amount (any where from 1-3 tablespoons) of the spinach and artichoke dip on the inside (the non-buttered side) of each slice.
- If using, top one slice with the sliced grilled chicken.
- Top off with another slice of bread, buttered-side up.
- Cook until each side is golden and crisp and cheese is melted, then gently flip and do the same.
- Slice and serve.
My Favorite Weeknight Comfort Food: Spinach and Artichoke Melts
As a busy working mom, finding time to cook a delicious and satisfying meal can often feel like a Herculean task. My days are a whirlwind of school runs, work deadlines, and trying to keep the house from descending into utter chaos. So, when I stumble upon a recipe that's both quick and incredibly flavorful, it's a real win. That's exactly how I feel about these Spinach and Artichoke Melts. They’re the epitome of comfort food, perfect for a busy weeknight, and surprisingly easy to make, even when you're short on time.
The beauty of this recipe lies in its versatility. I often find myself with leftover spinach and artichoke dip, and this recipe perfectly utilizes those leftovers, transforming them into something even more special. One day, it might be a quick lunch, served with a simple side salad. The next, I might use it as a topping for grilled chicken, adding a layer of creamy, cheesy goodness to an otherwise straightforward meal. The possibilities are endless!
The aroma alone is enough to make your mouth water. That rich, cheesy scent, mingling with the subtle earthiness of the spinach and the tang of the artichoke hearts, is an irresistible invitation to indulge. And the taste? Oh, the taste! It's a perfect blend of creamy, savory, and slightly tangy flavors. The bread gets perfectly crisp on the outside, while the inside is filled with a warm, gooey mixture that's both comforting and satisfying. It's the kind of meal that warms you from the inside out, making it the ideal antidote to a long and stressful day.
I’ve tried several variations of this recipe over time, tweaking it to suit my preferences and the ingredients I have on hand. Sometimes, I add a pinch of red pepper flakes for a little kick. Other times, I swap out the sourdough bread for something a bit lighter, depending on my mood. But the core elements always remain the same: that creamy, cheesy spinach and artichoke mixture, nestled between slices of perfectly toasted bread. It's simple, yet elegant, perfect for a casual dinner with family or a quick, satisfying meal for one.
The best part? This recipe is incredibly adaptable. You can easily customize it to your liking. Add some grilled chicken for extra protein, use different types of cheese, or experiment with different herbs and spices to create your own unique twist. No matter how you make it, these Spinach and Artichoke Melts are guaranteed to be a hit with everyone who tries them. They’re a testament to the fact that sometimes, the simplest recipes are the most satisfying, especially when you're short on time and craving a comforting meal.
Beyond the immediate gratification of a delicious meal, this recipe offers a sense of accomplishment. In the midst of the daily grind, it’s a small act of self-care, a moment to slow down, connect with the process of cooking, and create something delicious to enjoy. And the leftovers? Well, those are just a bonus, ready to be transformed into another culinary adventure. It's this kind of resourcefulness and adaptability that allows me to navigate the chaos of my life and still find time for delicious, home-cooked meals. So, grab your ingredients, and let's get cooking!
Pro-tip: Don't be afraid to experiment with different types of bread! Ciabatta, focaccia, or even a simple baguette can all work wonderfully.
Serving Suggestion: Serve these melts with a side salad or some roasted vegetables for a complete and balanced meal.
