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Artichoke Dip Grilled Cheese Recipe

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There was no way I’d let National Grilled Cheese Month slip by with nary a post. 

Artichoke Dip Grilled CheeseLeftovers are the Cat’s Pajamas, not that I’d actually put my felines in clothing. They’d probably claw my eyes out while I slept, which is of course the danger of sleeping with one eye open. You can forget about gripping your pillow tight (bonus points if you know the musical reference).

Leftovers speak to me. Although it could just be the multitude of voices bouncing around my head. Whatever the reason, I listen because those guys tell me what’s for dinner, and when it comes to food, I am a rapt and eager pupil.

Artichoke Dip Grilled Cheese

I’d be willing to bet leftovers talk to you too if you pay attention. Case in point: you know what to do with those few remaining bananas sunning themselves on your counter. Muffins, bread, and smoothies, oh my!

It’s also the logic behind today’s recipe:

Artichoke Dip Grilled Cheese.

Remember the healthified, yet really, really, ridiculously good (looking) Artichoke, Cheese & White Bean Dip I shared last week? Yeah I know, it’s haunted my dreams too, in a good way, minus all that drooling. Thank god for pillowcases.

Artichoke & Cheese White Bean Dip

Well, I had some left over, even after consuming it for countless meals, and I wanted to switch things up and make it a little more interesting.

So I decided to turn it into a grilled cheese sandwich. Obviously.

Mmmm grilled cheese.

I added lightly dressed arugula to my creation, to cut the decadence with some greens. Plus, the peppery lettuce brings another layer of flavor and depth to the party. The toasted sourdough bread offers a warm buttery crunch, and the hot dip practically oozes out of the sides, the only acceptable usage of this verb.

Artichoke Dip Grilled Cheese

The Artichoke Dip Grilled Cheese Sandwich feels positively sinful.

While I’d love to tout my wicked ways, the dip is a lightened version of a classic, made with a puree of white beans, Greek yogurt and tahini. It’s creamy, cheesy and oh my gawd, The Flavor! It tastes absolutely self-indulgent, rolling all your grilled cheese fantasies into one, and yet, you’re actually ingesting a healthy dose of protein, fiber and veggies, oh my!

Yeah, it’s like that.

Artichoke Dip Grilled Cheese

Artichoke Dip Grilled Cheese
Serves 2
The Artichoke Dip Grilled Cheese tastes positively sinful, yet comes with a healthy dose of protein, fiber and veggies.
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Ingredients
  1. 4 slices good quality Bread, I used Sourdough
  2. A Schmear of Butter (this is a technical term).
  3. 1 1/2 to 2 cups Arugula
  4. 1/2 tsp. Extra Virgin Olive Oil
  5. 1/4 tsp. Balsamic Vinegar
  6. 1 1/2 to 2 cups Artichoke, Cheese & White Bean Dip
Instructions
  1. In a small bowl, mix the arugula, the olive oil and the vinegar until lettuce is lightly coated.
  2. Heat Artichoke, Cheese & White Bean Dip up (either in the oven or in the microwave) so it's warm.
  3. On the stove, bring a cast iron or non-stick skillet to medium heat.
  4. Lightly butter one side of all four slices of bread. Place all four pieces of bread, butter side down, onto the skillet. Split the Artichoke, Cheese & White Bean Dip mixture in half, and add to two of the four slices of bread.
  5. Cook until bread is golden brown, about 3 to 5 minutes. Remove bread from the skillet and place on a cutting board. Split arugula mixture in half and add to the top of the Artichoke, Cheese and White Bean Dip. Top the entire thing with the remaining slice of bread.
Notes
  1. The amount of arugula and Artichoke Dip you'll use is in direct proportion to the size of the bread. For a typical slice of bread, I used 3/4 of a cup per sandwich. For larger slices, I went with a full cup on each.
  2. Recipe for the Artichoke, Cheese & White Bean Dip: http://cleaneatsfastfeets.com/2015/04/17/artichoke-cheese-white-bean-dip-recipe/
Adapted from Artichoke, Cheese & White Bean Dip
Adapted from Artichoke, Cheese & White Bean Dip
Clean Eats, Fast Feets http://cleaneatsfastfeets.com/
Do your leftovers talk to you? Scratch that, I know they do. What are they saying? What’s your best and most delicious leftover concoction?

Comments

  1. Leftovers are THE best…especially when you revamp in them to something far from what you started with! This grilled cheese looks EPIC! You’re either going to laugh or cry at this, but I watched a Buzzed video on what the “best” grilled cheese consisted of and they claimed: 2 slices of Wonderbread topped with lashings of mayo, 2 Kraft singles & then fried in butter….the only thing right about is the frying in butter bit!!! I’m surprised they didn’t suggest margarine!
    Khushboo recently posted…Friday Favourites: Guangzhou EditionMy Profile

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  4. Incredibly brilliant! I love eating dip for dinner and I love it even more as a stuffing for a sandwich. Buttered sourdough bread is my religion. My mom actually sews dog clothes for a living and she’s even sewn a few cat clothes and yes, even some cat pajamas. People are weird.
    Suzy recently posted…Mileage Monday: Boston StyleMy Profile

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  5. Dangit. It looks like I’ll have to return the stylish minion costume that I bought for Oscar. He would have looked so dashing, too. And am I a horrible foodie for not knowing that it was National Grilled Cheese month? Or a horrible friend? Because I know how much cheese means to you. Here’s a question… if you had to choose between me and cheese, which would you go with? 😯

    PS – I’ll now have Enter Sandman stuck in my head all day, which is not a bad thing 😉
    Amanda @ .running with spoons. recently posted…. strawberry banana oat bars .My Profile

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  7. Clearly you are a sorceress of radical awesome eats. This looks fabulous! Sourdough bread is such an amazing vessel for yumminess. I don’t know of anything that could make this look better, why mess with perfection.
    Saturday I surprised the hubbs with an eggy scramble that had leftover guacamole, salsa, chips, chipotle cheese, and spinach. Basically I sautéed everything from our fridge door, then added eggs and topped it with guacamole. He’s just happy to be fed well, but I Must say it turned out surprisingly good. I credit the salsa and slight of hand:)

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  10. Honey, you NEED to come to Switzerland and eat Raclette with me. That is grilled and melted cheese in all combinations which will make your stomach want to explode but also your heart.
    I definitely want this sandwich in my hand now, not for a picture but to be put in my hungry mouth.
    Lucie@FitSwissChick recently posted…And it’s Sydney.My Profile

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  13. This sammy is going to haunt me until I make and devour it. I absolutely love arugula, especially with creamy, cheesy foods.
    My leftovers usually get eaten straight up as breakfast, or tossed in a a salad (pasta? Frittata? Rice? All good salad toppings!) My most unusual leftover usage was probably the time I put fried rice into an omelet (it was delicious!)

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