Is spinach and artichoke dip still a thing? I feel like it was all the rage when I was in college (*cough* ten years ago *cough*) but it’s since taken a back seat to other, less indulgent dips… like hummus. Please tell me that I’ve just been living under a healthy-eating rock for the last few years and spinach and artichoke dip is still around? If not, let’s make a vow to bring it back. In the form of grilled cheese.
As you may know, April is National Grilled Cheese Month. Land O’Lakes and Kitchen PLAY joined together to celebrate with an event they’re calling “30 Days of Grilled Cheese.” And the asked me to play along! Yay!
It took me forever to figure out what I wanted to make for the event. Obviously, I wanted something unique. I also wanted something super gooey and cheesy. And –making things even more difficult – I wanted to healthy it up by incorporating a good amount of fruit or vegetables. Tall order, right? I was stumped for days when all of a sudden I was sitting at my desk at work and it dawned on me: Spinach and Artichoke Grilled Cheese. On garlic toast.
I was so excited about the idea that I texted it to Shawn right away.
Man, oh man, this grilled cheese is GOOD. It’s super cheesy and rich, with buttery-delicious artichoke hearts scattered throughout it. And the addition of garlic to the bread? Kind of genius, if I do say so myself.
Disclosure: This post was sponsored by Land O’Lakes as part of the Kitchen PLAY Sidecar series. All opinions given are my own.