Welcome back to another installment of our “Moteventurous Cookbook” series! Today, I’m excited to bring you a tasty recipe that captures the essence of comfort food with a twist. This dish not only satisfies your cravings but also allows for creativity in the kitchen. Packed with rich flavors and an irresistible cheesy goodness, Spinach and Artichoke Melts are perfect for cozy evenings at home or for impressing guests. Whether you’re a seasoned chef or a beginner, this easy-to-follow recipe will have you enjoying a warm and hearty meal in no time.

In addition to this great recipe, but sure to check out one of the best features of Moteventure that I love (especially when I’m feeling hungry). My “Moteventure Cookbook,” is a collection of recipes that I’ve featured on the site from time to time. Since I’m not a master chef (I once struggled to make Macaroni & Cheese from a box), I tend to gravitate towards recipes that are simple to make yet still provide an amazing flavor experience.

So, without further ado, here’s the recipe I’ve made a handful of times and it’s always so good, and more importantly – easy to make!

SPINACH AND ARTICHOKE MELTS

INGREDIENTS:

• 1 tablespoon butter
• 1 clove garlic (minced or grated)
• 1 tablespoon flour
• 1/2 cup milk
• 1 ounce cream cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup Greek yogurt
• 1/2 teaspoon crushed red pepper flakes (optional)
• 1/2 teaspoon black pepper
• 1/2 cup frozen chopped spinach (thawed)
• 1 – 8-ounce jar grilled artichoke hearts
• 1 chicken breast (optional – grilled and sliced thin)
• 8 slices thick sourdough or Tuscan bread
• Butter for spreading

INSTRUCTIONS:

1. Melt butter in a skillet over medium heat.
2. Add the minced garlic and cook for a couple of minutes.
3. Whisk in flour until it makes a paste.
4. Cook over medium-low heat for a minute or two, then slowly pour in milk.
5. Stir and cook one minute (if paste gets too thick, add a bit more milk).
6. Add cream cheese, mozzarella, parmesan and pepper, stirring until cheeses are melted.
7. Stir in Greek yogurt until smooth.
8. Chop artichokes and spinach and add to the sauce, stirring to combine.
9. Heat a skillet over medium-low heat.
10. Butter the outside of every bread slice and spread a good amount of the dip on the inside (non-buttered side) of each slice.
11. If using, top one slice with the grilled chicken).
12. Top off with another slice of bread, buttered side up, and toast until each side is golden, crisp and the cheese is melted.
13. Slice and serve.

Prep Time: 10 minutes

Cook time: 5 minutes

Difficulty: Easy

Yields: 4 sandwiches, with extra dip for crackers!

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NOW IT’S YOUR TURN

So, let me know if you try the recipe and what you think of it. To me, it’s three things: Simple, Fast, and Delicious! It offers an easy approach that anyone can follow, which is perfect for busy weeknights or when you’re just looking to whip up something tasty without spending hours in the kitchen. The beauty of this recipe lies in its straightforward ingredients and minimal steps. Plus, the satisfaction of creating a meal that tastes fantastic in such a short time is another plus. I can’t wait to hear your thoughts and any tweaks you might make to personalize it!

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