We have plenty of grilled cheese sandwiches coming up with ham, asparagus and even hard boiled eggs, so don’t think we’re ignoring all the leftovers from yesterday’s Easter brunches, lunches, and dinners. We just really missed Hot Spinach and Artichoke Dip that we’re used to seeing at big food gatherings, so we made one today…



1 tablespoon softened butter
1 tablespoon olive oil
2 slices whole grain and seed bread
½ cup shredded mozzarella cheese (or jack)
2 handfuls spinach sauteed in about 1 teaspoon butter with half clove finely minced garlic
chopped marinated artichokes
2 tablespoons grated Parmesan cheese

salt and pepper to taste


Heat 1 tablespoon olive oil and 1 tablespoon butter in a frying pan over medium low heat. Place 2 slices of bread in pan, then pile half of shredded cheese on one slice and half of shredded cheese on the other slices. Cook the bread until golden brown and the cheese is melted.

Remove the grilled bread from the pan. Place sauteed spinach on melted cheese on one slice of bread. Sprinkle with Parmesan cheese. Arrange marinated artichokes on top, then season with a pinch of salt and pepper. Close/cover the sandwich with the other slice of grilled bread.