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Spinach Artichoke Melt 1

It’s Monday and if you are like me you are exhausted from the weekend.  I don’t know what it is about holiday weeks, but last week with having only 4 days because of Labor Day made this weekend extra crazy! So, I am really phoning it in tonight for dinner:).  I am doing a LAZY meal-Spinach and Artichoke Melts.  They are so delicious and decadent and SO easy to get on the table.  Serve with a simple mixed green salad and dinner is done in about 20 minutes!

I am trying to squeeze in a few meatless dinners, but if your family will have nothing of the sort then this is so easy to add in some rotisserie chicken, grilled chicken, sautéed ground turkey…. and make this even more hearty.

You can use any bread that you have on hand, but if you have the ability to buy a crusty loaf of French bread it makes this even more delicious. There is just something about a slice of French bread!

Enjoy and don’t worry I will get you some more “fancy” dishes soon!

Spinach Artichoke Melt 1
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Spinach Artichoke Melts

An easy and decadent dinner or lunch that can be on the table in 20 minutes flat! 

Servings 4

Ingredients

  • 1 teaspoon olive oil
  • 1/2 small onion, chopped
  • 2 garlic cloves, minced
  • 1 bag baby spinach
  • 1/4 teaspoon Kosher salt
  • 4 1/2" thick slices country bread (french or sourdough)
  • butter
  • 1 14oz can artichoke hearts, chopped
  • 1/2 cup Parmesan cheese, grated
  • 2 Tablespoons Mayonnaise
  • 1/4 cup sour cream
  • 1/2 lemon, juiced
  • 1/4-1/2 teaspoon red pepper flakes or more if you like it spicy
  • 1 cup monterrey jack cheese, shredded

Instructions

  1. In a medium sized skillet, heat olive oil.  Add onion and sauce for about 4 minutes or until soft.  Add garlic, spinach and salt. Toss until spinach is wilted, about 2 minutes. Remove from heat and set aside. 

  2. Heat oven to broil. 

  3. Slice bread and spread butter on each slice. Place slices on a foil lined baking sheet under the broiler for 1-2 minutes or until the edges just begin to brown. Remove. 

  4. In a large mixing bowl, combine artichoke hearts, Parmesan cheese, mayo, sour cream, lemon juice, red pepper flakes and 1/2 cup of Monterrey Jack cheese.  Mix well. Add in spinach mixture and mix until combined. 

  5. Spread spinach artichoke mixture over slices of toasted bread. Top with remaining cheese. Place slices under broiler until cheese is melted and bubbly.  Serve hot! 

Recipe Notes

You can add shredded rotisserie chicken, browned ground turkey or beef or left over sliced grilled chicken to mixture.