Spinach-Artichoke Grilled Cheese Fingers - Dude Diet Dinnertime // Orderves Edit

This Orderves appetizer interpretation of The Dude Diet Dinnertime’s Spinach-Artichoke Grilled cheese is appetizerception. Yes it’s an appetizer dip reimagined by Serena Wolf into a sandwich, then re-reimagined back into an appetizer by me. The shape is a little homage to my Harry’s Bar ham and cheese sandwiches, and I believe it’s the most manageable as an appetizer without sacrificing the all important bread-to-filling ratio. This picture isn’t great - but you know what they say: the uglier the cake the better it tastes.

spinach-artichoke

grilled cheese fingers

Spinach Artichoke Grilled Cheese Fingers

Makes about 18 fingers

3 TB olive oil, divided 

1 garlic clove, minced

4 packed cups baby spinach, chopped

¼ tsp red pepper flakes

Kosher salt to taste

1 6oz jar marinated artichoke hearts, drained well and finely chopped

2 green onions, whites and light green parts only, finely chopped

2 TB nonfat plain Greek yogurt 

3 TB grated Pecorino Romano

1 cup shredded part-skim mozzarella cheese

6 slices whole wheat sourdough, cut into one inch fingers 

Heat a teaspoon of olive oil in a nonstick skillet. When oil is hot, add the garlic and red pepper flakes and cook for about a minute, until fragrant. Add in spinach, a pinch of salt and cook until just barely wilted, about 90 seconds. Transfer spinach to a bowl and stir in chopped artichoke hearts, green onions, yogurt and pecorino romano. Taste and season with salt and pepper if needed. 

Wipe out your skillet and turn to medium heat. Brush the little bread fingers with olive oil and cook for about 3 minutes each side, or until golden brown. Repeat until all of the bread is toasted. 

Line a baking sheet with parchment paper and spray with nonstick spray. Using a teaspoon, dollop a little of the spinach artichoke mixture on each toast. Top with shredded mozzarella. Broil on high for about 3 minutes, or until cheese is browned and bubbly.