St. Patrick’s Day is coming early for us here at Cornucopia! We are feeling all types of lucky by sharing a delectable recipe with you all – spinach artichoke pub melts!
For this installment of Seasonal Saturday, we are all about the spinach. Spinach is in full bloom right now, so it’s the best time to grab some and get cooking. Spinach is high in Vitamin A, and is also a great source for Vitamin E, C, Folic Acid, Calcium, and Iron.
This Irish cheesy melt is rich in flavor and will fill you up with ease. It’s the perfect lunch, dinner, or, dare we say, midnight snack! The recipe yields four sandwiches, but you can just save the spinach artichoke mixture until you’re ready for round two…round three…you get where we’re going with this.
1 tbsp. butter
1 clove garlic, minced
1 tbsp. flour
1/2 cup milk
2 tbsp. cream cheese
2 cups cheddar cheese, shredded
1/2 tsp. crushed red pepper flakes (optional)
1/2 cup frozen chopped spinach, thawed and drained
1 jar marinated artichokes, chopped
8 sliced sourdough
Dijon mustard for spreading (optional)
Butter for spreading
- Melt butter in skillet over medium heat. Add minced garlic and cook for 30 seconds to 1 minute.
- Whisk in flour until it forms into a paste. Reduce heat to medium low and cook for 30 seconds.
- Slowly pour milk in and stir. Add cream cheese, cheddar cheese, and a pinch of S&P.
- Stir until cheeses are melted. Add spinach and artichokes and cook on low heat until everything is well combined.
- Heat another skillet over medium-low heat.
- Butter all outsides of your bread slices.
- Optional – spread Dijon mustard on the insides. Add 1 – 3 tbsp. of the spinach artichoke mixture on the non-buttered side of each slice.
- Place each piece on to the hot skillet and cook until the under side is golden and crisp (about 3 – 4 minutes).
- Slice into halves and DIG IN!
(Recipe via Half Baked Harvest)