Spinach And Artichoke Melts Recipe

Name: Spinach And Artichoke Melts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 1 clove garlic minced or grated; 1 tablespoon flour; 1/2 cup milk I used 2%, but whatever you have will be fine; 1 ounce cream cheese; 1/2 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 cup greek yogurt I used 0%; 1/2 teaspoon crushed red pepper flakes optional; 1/2 teaspoon pepper; 1/2 cup frozen chopped spinach thawed; 6 11/16 ounces artichoke hearts grilled, or you can sub marinated artichokes, chopped; 1 chicken breast grilled and sliced thin, optional; 8 slices sourdough bread thick; butter for spreading

Servings: persons

1 tablespoon butter
1 clove garlic minced or grated
1 tablespoon flour
1/2 cup milk I used 2%, but whatever you have will be fine
1 ounce cream cheese
1/2 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup greek yogurt I used 0%
1/2 teaspoon crushed red pepper flakes optional
1/2 teaspoon pepper
1/2 cup frozen chopped spinach thawed
6 11/16 ounces artichoke hearts grilled, or you can sub marinated artichokes, chopped
1 chicken breast grilled and sliced thin, optional
8 slices sourdough bread thick
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.
2
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.
3
Add cream cheese, mozzarella, parmesan and pepper. Stir until cheeses are melted. Stir in the greek yogurt until smooth.
4
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!
5
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.
6
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.
7
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!

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon butter, 1 clove garlic minced or grated, 1 tablespoon flour, 1/2 cup milk I used 2%, but whatever you have will be fine, and more.

Yes, Spinach And Artichoke Melts falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach And Artichoke Melts

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