SPINACH AND ARTICHOKE MELTS
Your favorite creamy dip-but in a form you (and your kids) can happily eat for dinner. Serve with a salad of bitter greens and a bright vinaigrette.
Provided by Deb Perelman
Categories Bon Appétit Dinner Lunch Sandwich Artichoke Cheese Spinach Parmesan Cream Cheese Small Plates Kid-Friendly Soy Free Peanut Free Tree Nut Free Vegetarian
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat broiler. Bring 1/2 cup water and a large pinch of salt to a simmer in a large skillet with straight sides over medium-high heat. Add spinach, a fistful at a time, letting it wilt slightly before adding more and using tongs or a heatproof rubber spatula to toss as you go. Continue to cook, tossing occasionally, until all of the spinach is wilted, about 2 minutes. Drain and let cool slightly, then squeeze out as much liquid as you can.
- Drain artichoke hearts and press out as much liquid as you can. Coarsely chop artichoke hearts and spinach and place in a large bowl. Add garlic, Parmesan, mayonnaise, lemon juice, hot sauce, and 1/2 tsp. salt and mix well; season with pepper. Gently mix in cream cheese, taking care not to fully break up pieces. Taste and season with more salt if needed.
- Arrange slices of bread on a foil-lined rimmed baking sheet and broil until lightly toasted, about 1 minute per side. Drizzle 1 side of each toast with oil and spoon spinach mixture on top, packing it on and taking care to cover edges so they don't burn. Cut 2 slices of cheese in half. Place a slice and a half of cheese on top of each toast, arranging so that spinach mixture is covered.
- Broil toasts until cheese is melted and browned in spots, about 2 minutes (keep a watchful eye on toasts as no two broilers are the same and you don't want the toasts to burn).
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Gyani bharati
[email protected]These melts are a great way to use up leftover spinach and artichokes.
Diamond Khanyile
[email protected]I've made these melts several times and they're always a hit.
S Bukhari
[email protected]The melts were a bit too salty for my taste, but overall they were good.
Arjun Rj
[email protected]I made these melts for my kids and they loved them. They're a great way to get them to eat their vegetables.
Quandale
[email protected]These melts are perfect for a party appetizer or a game day snack.
Daniel Atise
[email protected]I used fresh spinach and artichokes instead of frozen and they made a big difference in the flavor.
Polonium Zero
[email protected]The melts were a bit dry, even though I followed the recipe exactly.
Muhammad Umar Razvi
[email protected]These melts are perfect for a quick and easy lunch or dinner.
bryana webster
[email protected]I added some extra garlic and red pepper flakes to the filling and it really kicked up the flavor.
md aman khan
[email protected]The melts were easy to make, but they didn't turn out as flavorful as I had hoped.
Vince R
[email protected]I made these melts for a potluck and they were a huge success. Everyone raved about them.
Richard Rupapa
[email protected]These melts were a bit too cheesy for my taste, but my husband loved them.
Robert Benson
[email protected]I followed the recipe exactly and the melts turned out perfectly. The creamy spinach and artichoke filling was perfectly complemented by the crispy bread.
amaka ubaka
[email protected]Easy to make and so tasty! I'll definitely be making these again.
Hope Chisale
[email protected]Absolutely delicious! The spinach and artichoke melts were a hit at my party. Everyone loved them.