Temple Sholom’s Meatless Monday: Let’s take this dip to the next level!

Have I ever mentioned that Pinterest is both the best and worst thing that ever happened to me? It’s true, and I doubt I’m the only one who feels that way. I don’t even want to admit how much time I can spend there on what is supposed to be just a quick visit. I saw somewhere (maybe even on Pinterest) the following statement: for every diet plan on Pinterest there is at least two delicious dessert recipes. It really is a very accurate statement. For me it isn’t really the dessert recipes that trip me up, because I have to be in a specific mood to attempt baking, but rather it’s the ooey gooey cheesey recipes that get me to ignore my diet and pin away for future use.

This is one such ooey gooey cheesey recipe that I couldn’t say no to. I mean its spinach artichoke dip crossed with grilled cheese – if you’re like me and love both of those things a lot on their own this is definitely a recipe to hold on to. If you’re not a vegetarian you can also easily add chicken to this as well. Except for maybe the extra time at the gym, what’s not to love about this?

Also, her blog (which there is a link to at the end) is really awesome, and there are lots of other recipes that look worth trying.

 

Ingredients

  • 1 tablespoon butter
  • 1 clove garlic, minced or grated
  • 1 tablespoon flour
  • 1/2 cup milk (I used 2%, but whatever you have will be fine)
  • 1 ounce cream cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup greek yogurt (I used 0%)
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1/2 teaspoon pepper
  • 1/2 cup (about 5 ounces) frozen chopped spinach, thawed
  • 1 (6.7 ounce) jar grilled artichoke hearts or you can sub marinated artichokes, chopped
  • 8 slices thick sourdough or tuscan bread
  • butter, for spreading

 

Instructions

  1. 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, and then pour in milk. Stir and cook one minute, if your paste gets too thick splash in more milk.
  2. 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!
  3. 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 inside (the non-buttered side) of each slice. 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.
  4. Slice and serve.

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

http://www.halfbakedharvest.com/spinach-and-artichoke-melts/

Carrie Rosen is the Temple Sholom new girl, joining the staff in April as the Fund Development Coordinator and Executive Assistant to Boni Fine. She is a sometimes vegetarian.