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Spinach and Artichoke Melts

Deb Perelman
  • minutes
  • Serves 4

INGREDIENTS

1 14 ounce can

Artichoke hearts

10 oz

Baby spinach

1

Garlic clove, large

1/2

Lemon, Juice of

2 tbsp

Mayonnaise

1 dash

Or 2 of hot sauce

1

Black pepper, Freshly ground

1/2 tsp

Kosher salt

1

Olive oil, Extra-virgin

4 1/2

thick slices Bread, country-style

1/2

cut into pieces 2 oz. chilled cream cheese

2 oz

Parmesan

6

slices Provolone cheese