Wednesday, April 17, 2013

Free Recipe Wednesday! (Spinach and Artichoke Melts)

Welcome to another delicious edition of Free Recipe Wednesday. Today's recipe is something that I've been anxious to try but haven't had a chance to yet. When my wife and I go out to eat at a nice restaurant we almost always get the spinach and artichoke dip as an appetizer (if it's available) and at home I'm a huge fan of grilled ham and cheese sandwiches. So of course when I saw this recipe for Spinach and Artichoke Melts, shared on a Facebook page, I immediately made a copy of it. Just the picture alone makes me hungry every time I see it. With that being said, lets get on to this delicious recipe. As always, post comments with opinions and variations if you come up with any.

Spinach and Artichoke Melts

  • 1 tablespoon Butter
  • 1 clove Garlic, minced or grated
  • 1 tablespoon Flour
  • 1/2 cup Milk
  • 1 oz Cream Cheese
  • 1/2 cup Shredded Mozzarella Cheese
  • 1/2 cup Grated Parmesan Cheese
  • 1/2 cup Greek Yogurt
  • 1/2 teaspoon Pepper
  • 1/2 cup (about 5 ounces) Frozen Chopped Spinach, thawed
  • 1 (6.7 ounce) jar Grilled Artichoke Hearts (or you can sub marinated artichokes), chopped
  • 1/2 teaspoon Crushed Red Pepper Flakes (optional)
  • 1 Chicken Breast, grilled and sliced thin (optional)
  • 8 slices Thick Sourdough or Tuscan Bread
  • Butter, for spreading

1.  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.
2.  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!
3.  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 bread is golden and crisp and cheese is melted, then gently flip and do the same.
4.  Slice and serve.

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