Okie-Dokie, Artichokie.

Spinach and Artichoke Melts (serves 2)
Inspired by a recipe found here.

I have always been a fan of the spinach and artichoke flavor combination, but have only experienced the fat-laden version of hot spinach and artichoke dip found at casual dining restaurants. Craving the creamy, melty deliciousness of the dip, but wanting a healthier alternative so that I could fit my skinny jeans, I soon found a recipe on a very encouraging food blog. With only a few adaptations from the original recipe, this fast, simple, and tasty outcome is sure to please any lover of the fatty, unhealthy, but oh-so-delicious dip.



  • 1 bag baby spinach
  • 7 oz canned artichoke hearts
  • 1 tsp. minced garlic
  • 3 tbsp. sour cream
  • 1 tbsp. grated parmesan cheese
  • 4 slices of healthy bread, I used Ezekiel 4:9
  • 4 slices provolone cheese
  • 1 tbsp. olive oil

Toast the bread slices in a toaster. Coarsely chop the artichokes and spinach. Heat olive oil in a skillet. Add the garlic and saute for 30 seconds. Then add the spinach and saute for a few minutes until just limp. Season with salt and pepper.

In a small bowl, mix the spinach with the chopped artichokes. Add 3 tbsp. sour cream and grated parmesan cheese. Mix to combine. Spread the mixture over the four slices of bread, and top each with a slice of provolone cheese. Broil until the cheese melts. Enjoy!



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