Spinach Artichoke Melt

SonjaMain Courses17 Comments


Spinach Artichoke Melt

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
  • 2 cloves garlic
  • 7 oz canned artichoke hearts
  • 1 bunch spinach
  • 4 slices of good bread
  • 1 tablespoon olive oil
  • 3 tablespoons sour cream
  • 4 slices Monterrey jack cheese
  • Kosher salt
  • Olive oil
What To Do
  1. Mince 2 cloves garlic. Chop the artichokes. Wash and stem the spinach, then chop it coarsely.
  2. Lightly toast the bread slices in a toaster.
  3. Heat 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 wilted. Drain remaining liquid from the pan.
  4. In a small bowl, mix the drained 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 under a broiler until the cheese is melted.


17 Comments on “Spinach Artichoke Melt”

  1. Caramel Wings

    This looks delicious! I am just wondering, if I should try it with Hung yogurt instead of the sour cream just to make it a little more healthy? Just a thought! Let me know what you think :) I love your recipes, fairly simple and the pics make me wanna try out stuff :)

    1. Sonja

      Since there’s so little sour cream in the recipe, I’m not sure any substitution would do much to change the “health” content — so I’d go ahead and substitute based on your taste preference! I’m sure that hung yogurt would be a delicious option :)

  2. City Share

    Wow, that is a great idea. I have been craving artichokes lately (I’m pregnant), and this would be a great way to turn it into a meal. Thanks for the idea.

    1. Sonja

      Thanks, me too (on both counts)! We’ve been lucky enough to receive some wonderful gifts to help with our food presentation — these are courtesy of the fabulous taste of my sister in Seattle :)

  3. Zo @ Two Spoons

    Oh lordy, I LOVE spinach and artichoke dip but almost everyone I know dislikes it, so this is a perfect solution for a one-person serve. Looks freakin delicious. Cheers!

  4. Lindsay @ Pinch of Yum

    It’s like my favorite appetizer morphed into a semi-healthy meal!! Awesome. Not to mention, I have all of these ingredients in my cupboard! So… we’re probably having this for dinner tonight. :)

  5. Ruby Jo

    This is definitely one I will try when I can add dairy and gluten back in my diet. It sounds like a great dinner to me.

    I forgot to tell you that I tried the roasted cauliflower–and oh my goodness, was it great. I am temporarily on a anti-inflammation diet of no grains, dairy, sugar (even fruit), yeast, and alcohol–I could not add the lemon yet, so I sprayed on Bragg’s Liquid Aminos from the health food store. It was so delicious that I ate the entire head of cauliflower, went back to the store the next night and fixed it again!!! I loved it.

    Oh, yeah, Alex, you were right in guessing about the hard-boiled eggs, they were not quite done just by adding a few minutes. I needed to soak them about 30 instead. Oh well, live and learn!!

    I am wondering if you guys have found a way to serve kale (I saw the frittata–but more as a side dish? I have tried it many times and never like the texture–yet I know it is so good for you. Any ideas?
    Take care, Ruby Jo

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