Spinach Artichoke Melt

By on 15 February 2011 in Main Courses with 17 Comments.

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Looking for a way to “eat your greens” that’s both easy and delicious? This is our new favorite way to get all the wonderful nutrients packed in those dark leafy greens, and a taste sensation to boot!  When you don’t have the time and energy for something like a calzone, this is a great (and perhaps even tastier) option.

If you are a fan of spinach artichoke dip, you’ll love this – and you won’t have to share!  I’d even contend that you don’t have to like the taste of spinach to enjoy this one – combined with the sour cream, cheese, and artichokes, it makes for a pretty magical combination.

Armed with some spinach from the market and a vague idea of what a spinach melt should taste like (I’m not sure I’d ever had one, but I was intrigued after seeing one listed on a menu!), we set about to create the perfect melt. After some experimenting, the final result exceeded my expectations! Not only was it simple and fairly quick to put together, it’s pretty healthy – much more so than the typical mayo and cream cheese laden spinach dip.

Try it for a simple lunch or dinner – or as an appetizer on toasted baguette slices as crostini. I know this one will be making a return appearance quite soon!

Spinach Artichoke Melt
Serves 2

What You Need
1 bunch spinach 
7 oz canned artichoke hearts
2 cloves garlic
3 tablespoons sour cream
4 slices of good bread
4 slices Monterrey jack cheese
Kosher salt
Olive oil

What To Do

1  Lightly toast the bread slices in a toaster, or place it in the broiler. If broiling, make sure to set a timer or check frequently to ensure it doesn’t burn.

2  Meanwhile, dice the 2 cloves garlic. Chop the artichokes. Wash and stem the spinach, then chop it coarsely.

3  Heat about 1 tablespoon olive oil in a skillet. Add the garlic and saute for 30 seconds. Then add the spinach and a pinch of kosher salt, and saute for a few minutes until just limp. Drain off any liquid from the pan.

4  In a small bowl, mix the spinach with the chopped artichokes. Add 3 tablespoons sour cream and a pinch of salt. Mix to combine. Taste and add additional salt or sour cream as necessary.

5 Spread the mixture over the four slices of bread, and top each with a slice of Monterrey jack cheese. Broil until the cheese melts. Enjoy!

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