Have you been looking for a way to eat spinach-artichoke dip for dinner without feeling guilty? Here's your chance. This comes together fast, and the filling reheated well for a second round of sandwiches the next day. If for no other reason, I am here to expand your grilled cheese repertoire, right?
Spinach Artichoke Grilled Cheese
-adapted from acouplecooks.com
(makes 4-5 sandwiches)
- 1 pkg fresh baby spinach (don't be tempted to use frozen in this instance, it would disappoint you)
- 1 can artichoke hearts, drained, squeezed dry, and roughly chopped
- 2 cloves garlic
- 1 tablespoon olive oil
- 1/4 c. light sour cream
- sliced provolone, mozzarella, or colby jack cheese (2 slices per sandwich, if you are feeling naughty)
- 8-10 pieces of sturdy bread of your choice (sourdough was of course perfect)
Heat oil in saute pan, saute garlic for 30 seconds. Add spinach and a pinch of salt and saute just until wilted. Stir in artichoke hearts and heat through for a minute or so. Remove from heat and drain off any liquid in the pan. Transfer to a bowl and stir in the sour cream. Butter one side of each piece of bread. To assemble sandwiches, layer some cheese, the spinach artichoke mixture, and more cheese between two slices of bread. Grill until nice and toasty.