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!
Did you make this recipe?
If you make this spinach artichoke melt, we’d love to hear how it turned out. Leave a comment below or share a picture and mention @acouplecooks on Facebook or Instagram.
This recipe is…
Vegetarian. For gluten-free, use gluten-free bread.
- 2 cloves garlic
- 7 ounces 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
- Mince 2 cloves garlic. Chop the artichokes. Wash and stem the spinach, then chop it coarsely.
- Lightly toast the bread slices in a toaster.
- 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.
- 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.
- 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.