Spinach Artichoke Grilled Cheese

Who doesn't love creamy cheesy spinach artichoke dip, hu?? You might think that putting that tasty dip between two pieces of bread and then frying it would make it all the more un-healthy.  But not true! This simple twist on the restaurant staple doesn't disappoint and will satisfy your craving for this appetizer that is normally an indulgence.  Despite JUST getting home from the store, I was still missing a few ingredients, so I made a few adjustments from the recipe linked below.

Servings: 2 sandwiches
Serving Size: 1 sandwich
Points Plus: 8pp
Prep Time: 5 minutes
Cook Time: 15 minutes
Level of Difficulty: Easy

Ingredients:
3 cups baby spinach, stems removed
1 T minced garlic
1 oz semi soft goat cheese
1 T light sour cream
1 T parmesan
3-4 cup shredded part skim Mozzarella, divided
1 cup diced canned artichoke hearts (packed in water not oil)
Black pepper + kosher salt to taste
A PINCH NOT A CUP of crushed red pepper flakes (see below)
Spray butter
Cooking spray
4 slices light whole wheat bread (I used Sarah Lee)

Directions:
Spritz a non-stick skillet with cooking spray and add spinach. Sautee for about 2 minutes.  Add garlic and cook until spinach has fully wilted. Remove from heat and mix in goat cheese, sour cream, parmesan and shredded Mozzarella.  Stir to combine then mix in artichoke hears, black pepper and kosher salt. Now this next step is very very important. 

Take your red pepper flakes out of the cupboard and CHECK to be sure the 'sprinkle cap' is on.  Then lightly shake a few dashes into your cheesy artichoke mixture.  Be absolutely sure that this cap isn't missing, because if it is you will dumb the whole bottle into your cheesy artichoke mixture and then have to try your darndest to scrap as much as possible out.  This happened to ME, and the dish fixable.  But it was not fun, not fun at all. 

Anywhoo - spray one side of your bread and place on a non-stick skillet.  Top each piece of bread with half of cheesy artichoke mixture and 1/4 cup of Mozzarella cheese.  Top with second piece of bread and cook as you would a grilled cheese, 3-4 minutes on each side.  Don't let these babies burn!  Serve with a side salad and enjoy!

Tip:
Double or even triple this recipe and put the leftovers in your fridge for an easy weeknight dinner all week! Trust me - you won't get board of it!

XOXO - Katie

Adapted from Emily Bites