Spinach and Artichoke Sandwich Melts Recipe

I love our Spinach Artichoke Dip, and was on the hunt to find a tasty spin on it!  I came across this recipe from Half Baked Harvest and ran to the store right then to get all the ingredients I needed to make it!  What is better than your favorite dip slathered over some toasty bread?  This recipe is also a lighter version of traditional spinach and artichoke dip by using Greek yogurt and very little cream cheese.

Serves: 6

Spinach and Artichoke Sandwich Melts Recipe

10 minPrep Time

10 minCook Time

20 minTotal Time

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Ingredients

  • 1 Tablespoon butter
  • 1 teaspoon minced garlic
  • 1 Tablespoon all-purpose flour
  • 1/2 cup milk
  • 1 ounce cream cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon pepper
  • 1/2 cup fat free Greek yogurt
  • 1 (6.7 ounce) jar grilled artichoke hearts, chopped
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 1 loaf French bread, cut into 12 slices
  • Butter, for spreading

Instructions

  1. Melt butter in a skillet over medium heat.  Add minced garlic and cook for two minutes.  Whisk in flour until a paste forms.  Cook over medium-low heat for 1 minute, then pour in milk.  Stir and cook one minute.  If your paste gets too thick, add a little more milk to thin it out slightly.  Add cream cheese, mozzarella, Parmesan and pepper.  Stir until cheeses are melted.  Whisk in Greek yogurt until sauce is smooth.  Fold in chopped artichokes and spinach.
  2. Heat a skillet or griddle to medium-low heat.  Butter the outsides of each slice of bread then spread 2-3 Tablespoons of the cooked dip on one slice of bread and top with another, with the buttered sides of bread on the outside. Cook sandwich until both sides of the bread are golden brown.
Cuisine: American | Recipe Type: Main Dish
7.6.4
2056
http://www.sixsistersstuff.com/recipe/2013/03/spinach-and-artichoke-sandwich-melts/

(Recipe adapted from  Half Baked Harvest)
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15 Responses to “Spinach and Artichoke Sandwich Melts Recipe”

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  2. Janet Richardson
    I dearly love Spinach/Artichoke Dip - straight up or with diced seafood! I appreciated that you've given me another option by lightening it with yogurt. Think about the possibility of making this gluten free by putting it in a lettuce leaf as a roll up. Oh, baby, the possiblities you have opened up for me.... Thanks!
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  3. Stephanie
    Amazing! Made these tonight with just a few tweeks. I hate Greek yogurt, so I substituted sour cream. For my vegetarians I added more mozzarella right before toasting. For the carnivores, I added a few strips of fresh bacon. I also used a harder bread, sliced sourdough. It made the sandwhich! Defiantly a recipe I will keep around.

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