Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Servings: 4 sandwiches
I never say no to these spinach and artichoke melts! This has been my favorite since I can remember. My favorite party dip is slathered on bread and topped with chicken, then cook to golden and crisp perfection!
Ingredients
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1 (8 oz) jar of grilled artichoke hearts, or you can sub marinated artichokes chopped
1 clove of garlic, minced or grated
1 tbsp butter
1 tbsp flour
1/2 c. grated Parmesan cheese
1 oz. cream cheese
1/2 c. shredded mozzarella cheese
1/2 c. For Greek yoghurt, I used 0%
1/2 c. milk (I used 2%, but whatever you were fine)
1/2 c. Frozen chopped spinach, thawed, about 5 oz.
1 chicken breast grilled and sliced thin (optional)
1/2 tsp crushed red pepper flakes optional
1/2 tsp pepper
butter for spreading
8 slices thick sourdough or Tuscan bread
How to make Spinach and Artichoke Melts
Step 1: In a skillet, melt the butter over medium heat. Once the butter has melted, add the minced garlic to the skillet and cook for a few minutes. Then, stir in the flour until you have a paste. Continue to cook for about 1 to 2 minutes over medium-low heat. Next, whisk in the milk and cook for a minute more. You can add more milk if the paste is too thick
Step 2: To the skillet, add the cream cheese, mozzarella, Parmesan, and pepper. Stir well until the cheeses have melted. Then, whisk in the Greek yoghurt until smooth.
Step 3: To the sauce, add the chopped artichokes and spinach. Stir well.
Step 4: On medium-low, heat a skillet or griddle. Spread butter on the outside of every slice of bread. On the non-buttered side of each bread, spread about 1 to 3 tbsp of the spinach and artichoke dip. Top with a slice of grilled chicken if using. Then, cover with the other slice of bread, buttered-side up. Cook for a few minutes until both sides are golden and crisp and the cheese has melted.
Step 5: Remove from the skillet when done and slice. Enjoy!
Ingredients
- 1 (8 oz) jar of grilled artichoke hearts, or you can sub marinated artichokes chopped
- 1 clove of garlic, minced or grated
- 1 tbsp butter
- 1 tbsp flour
- 1/2 c. grated Parmesan cheese
- 1 oz. cream cheese
- 1/2 c. shredded mozzarella cheese
- 1/2 c. For Greek yoghurt, I used 0%
- 1/2 c. milk (I used 2%, but whatever you were fine)
- 1/2 c. Frozen chopped spinach, thawed, about 5 oz.
- 1 chicken breast grilled and sliced thin (optional)
- 1/2 tsp crushed red pepper flakes optional
- 1/2 tsp pepper
- butter for spreading
- 8 slices thick sourdough or Tuscan bread
Instructions
Step 1: In a skillet, melt the butter over medium heat. Once the butter has melted, add the minced garlic to the skillet and cook for a few minutes. Then, stir in the flour until you have a paste. Continue to cook for about 1 to 2 minutes over medium-low heat. Next, whisk in the milk and cook for a minute more. You can add more milk if the paste is too thick
Step 2: To the skillet, add the cream cheese, mozzarella, Parmesan, and pepper. Stir well until the cheeses have melted. Then, whisk in the Greek yoghurt until smooth.
Step 3: To the sauce, add the chopped artichokes and spinach. Stir well.
Step 4: On medium-low, heat a skillet or griddle. Spread butter on the outside of every slice of bread. On the non-buttered side of each bread, spread about 1 to 3 tbsp of the spinach and artichoke dip. Top with a slice of grilled chicken if using. Then, cover with the other slice of bread, buttered-side up. Cook for a few minutes until both sides are golden and crisp and the cheese has melted.
Step 5: Remove from the skillet when done and slice. Enjoy!
