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Ingredientes
- 2 T butter
- 1 T minced garlic
- 2 T flour
- 1 c milk
- 2 oz cream cheese
- 1 c shredded mozzarella
- 1 c parmesan (grated not ground)
- 1 c Greek yogurt
- 1 tsp pepper
- 1 package frozen spinach, thawed (I used a 16 oz bag)
- 1 jar marinated artichoke hearts (I used a 12 oz jar)
- Good rustic bread (I used sourdough)
- butter for the outside
Direcciones
- Melt the butter in a small sauce pot. Add the garlic and cook until fragrant.
- Stir in the flour and cook until golden.
- Whisk in milk and stir until thick.
- Melt in cream cheese, mozzarella, parmesan and pepper.
- Stir in yogurt until smooth.
- Chop the artichokes and ensure the spinach is fully drained.
- Stir into the cheese mix. If it's too thick, thin with a little milk.
- Spread slices of the bread with butter.
- Spread the inside of the bread with a healthy glob of the spinach artichoke dip and cover with another slice of bread.
- You can cook it in a panini maker or traditionally in a skillet.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 116g | |
| Recipe makes 10 servings | |
| Calories 165 | |
| Calories from Fat 99 | 60% |
| Total Fat 11.24g | 14% |
| Saturated Fat 6.74g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 380mg | 16% |
| Potassium 219mg | 6% |
| Total Carbs 5.58g | 1% |
| Dietary Fiber 1.3g | 4% |
| Sugars 3.08g | 2% |
| Protein 11.05g | 18% |
