INGREDIENTS
2 tbsp
extra-virgin olive oil
2 cloves
garlic, peeled and smashed
6 oz
baby spinach (about 4 cups)
freshly grated nutmeg
Salt and pepper
3 tbsp
sour cream
1/2 cup
chopped artichoke hearts
8
slices white bread
2 tbsp
softened butter
1 cup
Wisconsin Monterey Jack cheese, grated