The Pioneer Woman Tasty Kitchen
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Spinach and Artichoke Melts

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Level: Easy

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Description

Creamy spinach and artichoke dip slathered all over bread and then grilled to perfection!

Ingredients

  • 1 Tablespoon Butter
  • 1 clove Garlic, Minced Or Grated
  • 1 Tablespoon Flour
  • ½ cups Milk (I Used 2%, But Whatever You Have Will Be Fine)
  • 1 ounce, weight Cream Cheese
  • ½ cups Shredded Mozzarella Cheese
  • ½ cups Grated Parmesan Cheese
  • ½ teaspoons Crushed Red Pepper Flakes (optional)
  • ½ teaspoons Pepper
  • ½ cups Greek Yogurt (I Used 0%)
  • 1 jar (6.7 Oz Jar) Artichokes Hearts Or You Can Sub Marinated Artichokes, Chopped
  • ½ cups Thawed And Chopped Frozen Spinach
  • 8 slices Thick Sourdough Bread Or Tuscan Bread
  • Butter, For Spreading
  • 1 whole Chicken Breast, Grilled And Sliced Thin (optional)

Preparation

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 peppers. Stir until cheeses are melted. Stir in the Greek yogurt until smooth. Add artichokes and spinach and stir to combine. Dip will be thick, just use some muscle and stir in those veggies! When it’s warmed through, remove from heat.

Heat a skillet (or griddle, etc) oven medium-low heat. Butter the outsides of every bread slice, then spread a good amount (anywhere from 1-3 tablespoons) of the spinach and artichoke dip on the other side (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 the bottom side is golden and crisp and cheese is melted, then gently flip and do the same on the other side. Slice and serve.

* You will have leftover spinach and artichoke dip. You can use this again for sandwiches the next day, as a sauce, for pasta or as a yummy dip!

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