spinach and artichoke

So you know your favorite party dip, spinach and artichoke? Yeah, I totally slathered that ALL over some bread and grilled it up grilled cheese style

Spinach and Artichoke Melts

butter

garlic (minced

flour

milk (I used 2% (but whatever you have will be fine))

cream cheese

mozzarella cheese

parmesan cheese

greek yogurt (I used 0%)

red pepper flakes (optional)

pepper

spinach (thawed, about 5 ounces)

(8 ounce) jar grilled artichoke hearts or you can sub marinated artichokes (chopped)

chicken breast (grilled and sliced thin (optional))

sourdough bread

butter (for spreading)

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.

In all honesty this meal is a triple threat. You can serve it for breakfast/brunch/lunch or dinner. It works at any hour of the day.

Fontina Spinach and Artichoke Breakfast Pasta Hash

bacon (chopped)

olive oil

garlic

cremini mushrooms (sliced)

dill

oregano

red pepper

salt

frozen chopped spinach (thawed)

artichokes hearts (drained)

angle hair pasta

fontina cheese (half diced, half shredded (or more!))

eggs

heavy cream

parsley

Bring a large pot of salted water to a boil. Add the pasta and prepare according to directions. Drain and set aside. Preheat the oven to 374 degrees F.

Heat a large skillet (mine was 12 inches) over medium-high heat and cook bacon until crispy. Remove to a paper towel-lined plate. Remove all but one tablespoon of bacon fat from the pan, then add the olive oil and heat over high heat. Add garlic and saute for 30 seconds. Add the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Add the dill, oregano, crushed red pepper and pepper. Stir in the thawed spinach and artichokes and gently stir everything to combine. Cook another 2-3 minutes until heated through.

Add half of the pasta, the cubes of fontina and a drizzle of olive oil, toss well, adding in more pasta if desired. Create small wells for the eggs and carefully crack the eggs into the wells. Sprinkle the eggs with salt and pepper and then add the remaining shredded cheese. Drizzle the cream over the eggs. Place the whole skillet in the oven and bake until the whites are just set but yolks are still runny, about 15 to 18 minutes. If you want to brown the cheese a bit more turn the broiler on for 30 seconds, but the eggs will probably not be runny anymore. Remove from the oven and add the crispy bacon. Garnish with chopped parsley. EAT!

I mean, hello are you not looking at all that melty cheese?? Oh and umm, those homemade potato chips? YESSSS!

Irish Pub Spinach and Artichoke Melt.

milk

Irish cheddar cheese (shredded)

salt + peper

spinach frozen chopped spinach (thawed),

jar marinated artichokes (chopped, 6.7)

sourdough or soda bread

mustard mustard

Melt butter in a skillet over medium heat. Add the minced garlic and cook for 30 seconds to 1 minute. Whisk in flour until it makes a paste. Cook over medium-low heat for another 30 seconds, then slowly pour in 1/2 cup of milk. Stir and cook one minute, if your paste gets too thick splash in more milk. Add cream cheese, cheddar cheese and a pinch of salt + pepper. Stir until the cheeses are melted. Stir in the spinach + artichokes and cook over low heat until the spinach has wilted into the cheese.

Heat a skillet (or griddle, etc) over medium-low heat. Butter the outsides of every bread slice. If desired, spread the insides of the bread with mustard and then spread a good amount (anywhere from 1-3 tablespoons) of the spinach and artichoke mixture on the inside (the non-buttered side) of each slice. Add your top piece of bread, buttered-side up.

Place in the hot skillet and cook until each side is golden and crisp and cheese has melted, about 3-4 minutes per side. Plate, slice and EAT...with a large side of fresh fried potato chips. :)

This Spinach and Artichoke Quiche from Delish.com will put all other quiches to shame. 

Spinach and Artichoke Quiche

c. all-purpose flour

kosher salt

c. (1 stick) cold butter, cubed into 1/2" pieces

tbsp. ice water

garlic powder

red pepper flakes

black pepper

c. baby spinach

artichoke hearts, chopped

c. shredded white Cheddar

c. Parmesan

This dish was excellent! Served it to my book club and they raved about it!  Yum! Yum! Two thumbs up!

https://streaming.hearstdigitalstudios.com/69f6ceb1-facb-43d4-9b42-4493301598b2/video_rover_16x9_1080p_hd_1521211900_52010.mp4

Make this Spinach and Artichoke Quiche for your next brunch.

Spinach And Artichoke Quiche Puts All Other Quiche To Shame

Go meatless with these tasty Spinach Artichoke Lasagna Roll-ups! They’re much faster to make and bake than a traditional lasagna.

Spinach Artichoke Lasagna Roll-up

marinara sauce ((or jarred)

lasagna noodles (wheat

oz package frozen chopped spinach (thawed and squeezed well (1/2 cup squeezed))

artichoke hearts (drained and chopped fine)

oz part skim ricotta cheese (I like Polly-o)

Parmesan cheese

minced garlic

kosher salt and fresh pepper

mozzarella cheese (shredded)

Preheat oven to 350°F. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Cook noodles according to package directions, then drain.

Meanwhile, combine spinach, artichokes, ricotta, Parmesan, egg, garlic, 1/2 teaspoon salt and black pepper in a medium bowl and mix.

Lay out a lasagna noodles on a work surface.  Take 1/3 cup of spinach artichoke filling and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle remaining sauce over the noodles and top each one with 1 tbsp mozzarella cheese.

Put foil over baking dish and bake for 40 minutes, or until cheese melts and the rolls are heated through. Makes 8 rolls.

To serve, ladle a little marinara sauce on the plate and top with lasagna roll.

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Spinach and Artichoke Melts

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Spinach and Artichoke Quiche

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Top 5 spinach and artichoke recipes from across the web

The most viewed spinach and artichoke recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spinach and Artichoke Melts

Fontina Spinach and Artichoke Break...

Irish Pub Spinach and Artichoke Mel...

Spinach and Artichoke Quiche

Spinach Artichoke Lasagna Roll-up

The most viewed spinach and artichoke recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine