Kitchen

Spinach & Artichoke Dip Sandwiches

Written by Rachel Gnagy

Written By:  Rachel Gnagy @ Inscribed Photography

(recipe originally from here)

My mom and I enjoy watching Rachael Ray in the afternoons (something that I’ve missed a lot since moving away from home!) when we’re together. One day last week Rachael had Emeril Lagasse on the show and they made – wait for it – Spinach & Artichoke Dip Sandwiches. WITH bacon. YUM.

So of course we had to try them.

You’ll need:

1 package of bacon (the original recipe doesn’t call for this much bacon… but why not!?)

1 stick unsalted butter, at room temperature, divided

1 cup chopped onion

1 tablespoon minced garlic (or use garlic powder as a substitute)

1/4 teaspoon crushed red pepper

Salt and ground black pepper to taste

1 18-ounce can or jar marinated artichoke hearts, drained and chopped

2 9- or 10-ounce bags prewashed spinach, divided

3-4 cups grated Monterey Jack cheese

12 slices sandwich bread

Cut the bacon into pieces and cook in a skillet until crisp. Place the bacon on a paper towel to drain and set aside. Drain all but a tablespoon or so of the bacon grease from the skillet.

Add half of the stick of butter (4 tablespoons) to the skillet and melt. Add the chopped onion, garlic, and seasonings. Cook on medium heat for about 10 minutes, stirring occasionally. Add the chopped artichokes and cook for a few minutes longer.

Add the first bag of spinach to the skillet. Cook for a few minutes until the spinach is wilted down, stirring occasionally. Add the second bag of spinach and cook for about five minutes more to wilt the spinach and combine the flavors. Remove the skillet from the burner.

If you notice there is excess liquid cooking out from the spinach, you may want to strain the mixture. I didn’t notice it with mine, but you definitely don’t want a soggy sandwich, so strain it if you need to!

In a mixing bowl, add the grated cheese. I ended up adding a little bit of Parmesan cheese to the Monterey Jack. If you’re feeling fancy, you can use Brie or Parmigiano-Reggiano like Rachael and Emeril. I’m too cheap to spend $9 on a block of cheese… even if it is really really good. =)

Add the spinach mixture. Stir the mixture until the cheese starts to melt and then add the bacon pieces.

The next few steps are just like making a grilled cheese. Butter two slices of bread and spread some filling in between. Grill on a griddle or skillet until the bread is golden brown and the filling is heated through.

Serve immediately and enjoy! My mom and cousin and I loved this recipe… my husband not so much. =) But if you like spinach & artichoke dip, definitely give this recipe a try!

About the author

Rachel Gnagy

Rachel Gnagy is a wife, mother, photographer, and coffee lover. She began Inscribed Design & Photography with the goal of inspiring others to experience God’s character and glory through her work. Rachel specializes in senior portraits, engagements and weddings, and fine art photography. She and her husband, Samuel, have two precious sons, Isaiah (2) and Malachi (3 months).
Rachel began writing with Her View From Home in 2012 and loves the opportunity to communicate with other women. She shares her own images, photography tips, and favorite recipes.
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