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Half Baked Harvest


9
3
What's This?
Serving size 4
Prep Time
Total Time

Ingredients

1 Tbsp butter1 clove garlic, minced or grated1 Tbsp flour½ cup cup milk (I used 2%)1 oz cream cheese½ cup mozarella cheese, shredded½ cup freshly grated parmesan cheese½ cup fat-free Greek yogurt½ tsp crushed red pepper flake (optional)½ tsp pepper½ cup frozen chopped spinach, thawed1 (6.7 ounce) jar grilled artichoke hearts or you can sub marinated artichokes, chopped1 chicken breast, grilled and sliced thin (optional)8 slice thick sourdough or tuscan bread butter, for spreading

Directions

  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, 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 (any where from 1-3 tablespoons) of the spinach and artichoke dip on the inside (the non-buttered side) of each slice. If using, top one slice with the sliced grilled chicken. 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.

 

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Tags: Sandwich, Vegetarian, Spinach, Artichoke, Cheese, Easy

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