SPINACH AND ARTICHOKE MELTS

I have no plan what was in this soften apart from spinach, artichokes and chicken. Honestly I can't even believe I keep in mind what it tasted am fond of it was see you later past, however I created a fairly smart copy cat.

Basically the unfold could be a lightened up version of spinach and artichoke dip. Seriously, I might eat factors|these items} with a spoon it’s thus smart (good thing the instruction makes further dip, you recognize for the “taste test”). Spread it on thusme staff of life and grill during a pan so it gets all leaky, gooey, tender and delicious! yea, I know. Whoa!

Trust Maine this is often gonna brighten your weekday right up. Oh and hey, isn’t that huge sporting event thingy this Sunday? OH yea the Super Bowl. Yeah, this is often just about excellent for that.

INGREDIENTS :

• 1 tablespoon butter 
• 1 clove garlic minced or grated
• 1 tablespoon flour
• 1 ounce cream cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup greek yogurt I used 0%
• 1/2 cup milk (I used 2% but whatever you have will be fine)
• 1/2 teaspoon crushed red pepper flakes optional
• 1/2 teaspoon pepper
• 1/2 cup frozen chopped spinach thawed, about 5 ounces
• 1 (8 ounce) jar grilled artichoke hearts or you can sub marinated artichokes chopped
• 1 chicken breast grilled and sliced thin (optional)
• 8 slices thick sourdough or tuscan bread
• butter for spreading

INSTRUCTIONS :

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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