Open-Faced Spinach, Artichoke and White Bean Grilled Cheese
Spinach and artichoke dip gets all shook up in this open-faced spinach, artichoke and white bean dip grilled cheese!
Yield: 5 servings
  • 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
  1. Preheat the oven to 400.
  2. 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.
  3. Transfer to a large bowl and stir in the artichoke hearts and spinach. Season to taste with salt and pepper.
  4. 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.
Adapted from Cooking Light
Nutrition Information
Serving size: 1 sandwich
Recipe by Joanne Eats Well With Others at