Vegan Crab Cakes

This article is from Delicious Everyday.
Ditch that pricey crab and go for a cruelty-free appetizer like these savory Vegan Crab Cakes. These crab cakes are made with an easy toss and fry recipe that takes little effort or prep. Filled with delicious …

This article is from Delicious Everyday.

Ditch that pricey crab and go for a cruelty-free appetizer like these savory Vegan Crab Cakes. These crab cakes are made with an easy toss and fry recipe that takes little effort or prep. Filled with delicious garbanzo beans, artichokes, and cajun seasoning, these cakes will become your new favorite appetizer.  I know a lot...

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Spinach Artichoke Grilled Cheese

This Spinach Artichoke Grilled Cheese is totally indulgent. It’s like your favorite restaurant appetizer turned into a meal (because you were going to eat that spinach artichoke dip as your meal anyway, right?). I’ve taken a basic spinach artichoke dip recipe, tweaked the ingredients to be a little more like a melty grilled cheese than […]

The post Spinach Artichoke Grilled Cheese appeared first on Budget Bytes.

This Spinach Artichoke Grilled Cheese is totally indulgent. It’s like your favorite restaurant appetizer turned into a meal (because you were going to eat that spinach artichoke dip as your meal anyway, right?). I’ve taken a basic spinach artichoke dip recipe, tweaked the ingredients to be a little more like a melty grilled cheese than a gooey dip, then stuffed it between two pieces of my favorite homemade focaccia. It’s a golden brown, crispy, melty, gooey delight.

Originally published 7-30-2016, updated 6-14-2020.

A hand picking up half of a spinach artichoke grilled cheese with cheese stretching between the pieces

Is This a Melt or a Grilled Cheese?

Okay, so technically this type of sandwich is called a “melt.” A melt is a grilled cheese that has other ingredients added, like vegetables or meat, whereas a grilled cheese is a cheese-only grilled sandwich. While the difference between a melt and a grilled cheese often sparks heated debates, I want people to be able to find this recipe on the internet, and the data shows that people are searching for “spinach artichoke grilled cheese,” not “spinach artichoke melt” (literally zero Google searches for that term per month). The English language is fluid, and the use of the term “melt” is declining. So here we are! 

Do I Have to Use Focaccia?

I made this sandwich with my homemade focaccia, but you can use any bread that you’d like. I love the focaccia because it’s really sturdy, which you want in order to hold up to the hefty filling, and it crisps up so well because of it’s olive oil soaked exterior. 

If you’d like to use a different kind of bread, you’ll probably want to smear a little butter on each slice to get that nice golden brown crispy exterior. You can also stuff this filling into a tortilla and cook it up like a quesadilla!

Can I Use Fresh Spinach?

Yes, if you prefer to work with fresh spinach, simply chop it up and sauté it briefly in a skillet to cook out some of the moisture, then continue with the recipe as stated.

How Much Does This Recipe Make?

This recipe makes about 2 cups worth of sandwich filling, which will get you either two large grilled cheese sandwiches, or four smaller sandwiches. 

Can I Make the Spinach Artichoke Filling Ahead?

Live alone? Don’t feel pressured to eat all the Spinach Artichoke Grilled Cheese filling in one sitting (No, that’s not a dare). You can keep the sandwich filling in the refrigerator for about 4-5 days and make sandwiches or quesadillas as you see fit. 

Two spinach artichoke grilled cheese sandwiches on a serving tray with a cup of tomato soup.

Pictured with Tomato Herb Soup on a small enamelware tray (affiliate link).

 
A hand picking up a piece of spinach artichoke grilled cheese with cheese stretching from the slice

Spinach Artichoke Grilled Cheese

Spinach Artichoke Grilled Cheese is like your favorite restaurant appetizer turned into a meal. Rich, creamy, cheesy, and totally veggilicious!
Total Cost $3.63 recipe. /$1.82 serving
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 large sandwiches
Calories 571.63kcal
Author Beth - Budget Bytes

Ingredients

  • 1/4 lb. frozen chopped spinach $0.50
  • ½ 12oz. jar quartered artichoke hearts in water $1.30
  • 1 cup shredded mozzarella $0.85
  • 2 Tbsp grated Parmesan $0.22
  • 2 Tbsp mayonnaise $0.20
  • 1/8 tsp garlic powder $0.02
  • 1/8 tsp crushed red pepper (optional) $0.02
  • 1/8 tsp salt $0.02
  • Freshly cracked black pepper $0.02
  • 2 pieces focaccia* $1.19
  • 2 tsp butter (optional) $0.26

Instructions

  • Thaw the spinach, then squeeze out as much water as possible. You should have about 1 cup chopped spinach before squeezing the water out and about 1/2 cup after squeezing.
  • Drain the artichoke hearts well, then chop them into small bite-sized pieces. Add the chopped artichokes to a large bowl with the spinach, mozzarella, Parmesan, mayonnaise, garlic powder, crushed red pepper, salt, and pepper. Stir the ingredients until evenly combined.
  • Spread about 1/2 tsp butter on each slice of bread. Pack about 1 cup of the cheese and vegetable mixture between two slices of bread, buttered sides facing out.
  • Place the sandwiches in a large skillet and cook over medium-low heat until the outsides are golden brown and the filling has melted. Serve immediately.

Notes

*If you're using focaccia, you may not need to butter the slices. See the text above the recipe for other bread options.

Nutrition

Serving: 1Serving | Calories: 571.63kcal | Carbohydrates: 46.98g | Protein: 22.9g | Fat: 32.84g | Sodium: 1520.98mg | Fiber: 7.87g

Scroll down for the step by step photos!

Two spinach artichoke grilled cheese sandwiches stacked on a serving tray next to a mug of tomato soup

How to Make Spinach Artichoke Grilled Cheese – Step by Step Photos

Thawed and squeeze frozen spinach in a bowl

Begin with about 1/4 lb. frozen chopped spinach. Thaw the spinach, then squeeze out as much moisture as possible. You’ll want about 1 cup unsqueezed, or 1/2 cup after squeezing dry.

Chopped artichoke hearts

Drain one 1/2 of a 12oz. jar of quartered artichoke hearts (packed in water), then chop them into small pieces.

Spinach artichoke grilled cheese filling ingredients in a bowl

Add the chopped artichokes to a large bowl with the spinach, 1 cup shredded mozzarella, 2 Tbsp grated Parmesan, 2 Tbsp mayonnaise, 1/8 tsp garlic powder, 1/8 tsp crushed red pepper, ⅛ tsp salt, and some freshly cracked pepper.

Mixed spinach artichoke grilled cheese filling

Stir the ingredients until they’re evenly mixed. There should be just enough mayo to make the ingredients all stick together. You can refrigerate the filling at this point and use it later, or throughout the week.

Spinach artichoke filling added to pieces of focaccia

If you’re using focaccia, slice the pieces in half so you have a top and bottom piece. If you’re using regular bread, you’ll want to spread a little butter on the outsides of each piece of bread. Fill each sandwich with about 1 cup of the filling.

Spinach artichoke grilled cheese sandwiches being cooked in the skillet

Cook the sandwiches in a large skillet over medium low heat until each side is golden brown and the filling is melted. 

Two spinach artichoke grilled cheese sandwiches on a serving tray with a cup of tomato soup

Buttery, crispy, artichokey goodness!

The post Spinach Artichoke Grilled Cheese appeared first on Budget Bytes.

Slow Cooker Spinach Artichoke Dip

This Slow Cooker Spinach Artichoke Dip recipe is rich and creamy, full of the best flavors, and extra-easy to make in the crockpot. With the Super Bowl just away — and even better, with my home team playing in the Super Bowl for the first time in 50 years (go Chiefs!!) — it seemed like […]

This Slow Cooker Spinach Artichoke Dip recipe is rich and creamy, full of the best flavors, and extra-easy to make in the crockpot.

Slow Cooker Spinach Artichoke Dip Recipe

With the Super Bowl just away — and even better, with my home team playing in the Super Bowl for the first time in 50 years (go Chiefs!!) — it seemed like the right time to bump this one back to the top of the blog.

Friends, meet my favorite easy spinach artichoke dip recipe. ♡♡♡

I’ve made this spin dip probably about a million times by now — sometimes using this crockpot version, sometimes just simmering everything together on the stovetop, sometimes sprinkling extra shredded cheese on top and baking the dip until it’s extra hot and bubbly in the oven.  And every single time, I’m telling you, this dip is a total winner.

That said, I probably most often turn to this crockpot spinach artichoke dip recipe because it’s the easiest of them all.  Literally just toss everything together in a slow cooker, cook until the cheeses are completely melted, give everything a good stir, then grab your favorite dippers and dive on in.  It’s the perfect easy breezy dip recipe for entertaining.  It’s delicious with all kinds of dippers (chips, bread, pretzels, veggie sticks — you name it).  And it’s pretty much guaranteed to be the hit of any party.

Alright, let’s do this!

(more…)

Spinach and Artichoke Wonderpot

What is a Wonderpot? It’s a pasta dish that cooks all in one pot (a.k.a. One Pot Pasta) with vegetables, aromatics (garlic, onion), and broth so that every bite is packed with flavor. The broth and pasta create a rich saucy gravy in the pot that coats everything in wonderful flavor. This Spinach and Artichoke […]

The post Spinach and Artichoke Wonderpot appeared first on Budget Bytes.

What is a Wonderpot? It’s a pasta dish that cooks all in one pot (a.k.a. One Pot Pasta) with vegetables, aromatics (garlic, onion), and broth so that every bite is packed with flavor. The broth and pasta create a rich saucy gravy in the pot that coats everything in wonderful flavor. This Spinach and Artichoke Wonderpot is like, the easiest, tastiest “dinner in 30 minutes” meal! 

Originally posted 10-17-2013, updated 12-22-2019

Spinach and Artichoke Wonderpot (One Pot Pasta)

A red Dutch oven full of Spinach and Artichoke Wonderpot, with feta and spinach leaves on the sides

Use Fresh or Frozen Spinach

The original version of this recipe used frozen spinach, but the price of fresh spinach has come down tremendously in the past six years, so I was able to remake this with fresh spinach for about the same price as frozen. Fresh spinach has a much better texture, but frozen is still an option if you have that on hand or can’t get fresh spinach for a decent price.

Whether using fresh or frozen spinach, it can be added to the recipe at the same point—after the pasta has cooked. Frozen spinach is added to the pasta without thawing, and the heat of the pasta quickly thaws the spinach as it’s stirred in.

What Kind of Artichokes Should I use?

You can use artichoke hearts packed in a brine or marinated in oil. Either will work just fine. I usually find the kind packed in a brine in a can to be a little more affordable.

A shallow bowl full of Spinach and Artichoke One Pot Pasta with spinach and feta on the sides.

Can I Use a Different Pasta Shape?

Yes, you can use a different type of pasta, just be aware that different shapes may need different amounts of broth to cook properly, so you’ll have to adjust the recipe slightly. You can do this as the pasta cooks, adding more broth if it becomes dry before the pasta is tender, or allowing the pasta to boil without a lid if it’s too brothy when the pasta is nearly cooked through.

Can I Freeze the Spinach and Artichoke Wonderpot?

Yes, you can freeze this dish, just be aware that the pasta may soften further through the freeze and reheat cycles. The best option for reheating would be in the microwave, first on the defrost setting, then high once it has loosened enough to stir.

Love One Pot Pastas? Check out my entire category of One Pot Meals for more!

 

Spinach and Artichoke Wonderpot (One Pot Pasta)

This delicious and simple Spinach and Artichoke Wonderpot is a One Pot Pasta that takes less than 30 minutes to make and is packed with vegetables.

  • 8 oz. mushrooms ($1.69)
  • 1 13 oz. can artichoke hearts ($2.59)
  • 4 cloves garlic ($0.32)
  • 1 small yellow onion ($0.32)
  • 5 cups vegetable broth ($0.65)
  • 2 Tbsp olive oil ($0.32)
  • 12 oz. fettuccine ($0.82)
  • 1 tsp dried oregano ($0.10)
  • 1/2 tsp dried thyme ($0.05)
  • freshly cracked black pepper ($0.05)
  • 4 oz. fresh or frozen spinach ($0.65)
  • 1 pinch crushed red pepper (optional) ($0.05)
  • 3 oz. feta (optional) ($2.19)
  1. Rinse the mushrooms to remove any dirt or debris, then slice them thinly. Drain the can of artichoke hearts and roughly chop them into bite-sized pieces. Thinly slice the onion and garlic (you can mince the garlic and dice the onion if you don't like large pieces).

  2. Place the vegetable broth, olive oil, mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the fettuccine in half and add it to the pot along with the oregano, thyme, and some freshly cracked pepper (10-15 cranks of a pepper mill). Push the ingredients down under the broth as much as possible. Place a lid on the pot and bring it up to a rolling boil over high heat.

  3. As soon as it reaches a boil, stir the pot to evenly distribute the ingredients and prevent the pasta from sticking. Turn the heat down to low so that the pot is simmering. Allow the pot to simmer, with the lid on, stirring every couple of minutes, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Make sure the broth is simmering the entire time, turning the heat up slightly, if needed, to maintain a simmer.

  4. Once the pasta is cooked through, add the spinach and stir it into the pasta, allowing the heat to wilt the spinach (if using frozen, stir until the heat has thawed the spinach).

  5. Serve the pasta hot with a pinch of crushed red pepper and some crumbled feta on top, if desired).

If you use low sodium vegetable broth, you may want to season with a little salt at the end. Sometimes just a pinch of salt will help pronounce the flavors and prevent a bland finish.

Scroll down for the step by step photos!

Close up of Spinach and Artichoke One Pot Pasta on the plate being twirled around a fork

 

How to Make Spinach and Artichoke Wonderpot – Step by Step Photos

Sliced onion mushrooms garlic and artichoke hearts

Start by prepping the veggies. Rinse and slice 8 oz. mushrooms. Drain a 13 oz. can of artichoke hearts and then just chop them up roughly so that they are in smaller, bite-sized pieces. Thinly slice one small onion and 4 cloves garlic. If you don’t want big garlic pieces, you can mince the garlic and dice the onion. 

Vegetable broth being poured into the pot with all the other inredients

Place the sliced onion, mushrooms, garlic, artichoke hearts, 12 oz. fettuccine, 2 Tbsp olive oil, 1 tsp dried oregano, 1/2 tsp dried thyme, some freshly cracked black pepper (about 10-15 cranks of a pepper mill), and 5 cups vegetable broth. If your pot is not big enough for the fettuccine to lay flat across the pot, I suggest breaking it in half first. My pot is quite wide, so I left it whole.

Ingredients pushed down in the pot below the broth

Push all of the ingredients down under the liquid as much as possible. Place a lid on top and bring it up to a boil over high heat. As soon as it reaches a boil, give it a good stir, and reduce the heat to low. 

Cooked one pot pasta

Let it simmer on low, with the lid in place, stirring every couple of minutes, for 10-15 minutes, or until the pasta is tender and most of the liquid is absorbed. Make sure the broth is simmering well the entire time, turning the heat up slightly if needed to maintain a simmer.

Fresh spinach added to the one pot pasta

Once the pasta is cooked, add 4 oz. fresh spinach and stir it into the pasta until the spinach has wilted. If using frozen spinach, stir it in until the heat from the pasta has thawed the spinach.

Finished spinach and artichoke one pot pasta

And then you suddenly have this! Amazing! Easy! Yum! It’s a WONDERPOT!

Sauciness in the bottom of the wonderpot

Take a closer look… see that yummy sauciness in the bottom of the pot? 👌

A pasta fork lifting pasta from the pot of Spinach and Artichoke Wonderpot

Serve the Spinach and Artichoke Wonderpot as is, or add a pinch of crushed red pepper and some crumbled feta. It’s also pretty good with Parmesan!

The post Spinach and Artichoke Wonderpot appeared first on Budget Bytes.