Spinach and artichoke dip gets all shook up in this Open-Faced Spinach, Artichoke and White Bean Grilled Cheese!
For those days when having an entire pan of hot cheesy dip for dinner sounds like real life.
Or, like the life that you want your real life to be, if only things like “food pyramids” and “consequences” didn’t exist.
Well phooey on them.
We are going to have our dip, eat it too, and call it lunch. And it’s going to be splendid.
When I dip, you dip, we dip.
Spinach and artichoke dip actually makes me feel a little virtuous while I’m eating it.
I mean, it contains two shades of green! That’s more than your typical ranch dressing or onion dip can say.
Add a few white beans into the mix for creaminess, and it’s basically angelic.
Then stir in some creme fraiche and show that dip what you’re really made of, you vixen, you.
Smear it all over a carbohydrate of some shape or form (I highly recommend bagels, beer bread, and roasted sweet potatoes), top with cheese, and bake until melty.
Dip for dinner just doesn’t get any
more socially acceptable better than this.
- ¼ cup parmesan cheese
- ¼ cup creme fraiche
- 1 tsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
- ⅛ tsp red pepper flakes
- 2 garlic cloves, minced
- 15 oz canned white beans, drained and rinsed
- 14 oz canned artichoke hearts, drained and quartered
- 1 lb frozen chopped spinach, thawed and squeezed of excess water
- ½ cup shredded mozzarella cheese
- 5 bagels
- Preheat the oven to 400.
- In the bowl of a food processor, combine the parmesan cheese, creme fraiche, lemon juice, salt, black pepper, red pepper flakes, garlic, and white beans. Pulse until smooth.
- Transfer to a large bowl and stir in the artichoke hearts and spinach. Season to taste with salt and pepper.
- Spread the dip over your carbohydrate of choice. Top with shredded cheese, place on a parchment-lined baking sheet, and bake for 5-10 minutes, until the cheese is melty and starting to brown. Serve warm.