6–8oz jar (or can) marinated artichokes, drained and chopped
8 slices sourdough bread
olive oil for grilling
In a medium sized skillet over medium low heat, sauté garlic in olive oil for a minute or two. Drizzle flour over garlic and mix well with a rubber spatula until it becomes a thick paste.
Toast the garlic “paste” for another minute or two and slowly begin to stir in milk. Stir to combine until you make a roux (southern word for base).
Next, ad softened cream cheese, grated Monterrey Jack cheese, Asiago, red and black pepper. Continue stirring until cheeses melt. At first, it will resemble a thick cheesy clump, keep on stirring.
Once all cheeses are combined, add in Greek yogurt. Stir well to combine into a smooth cheesy base.
Add in chopped artichokes and spinach; stir well to combine it all. Turn off heat and cover to keep it warm.
Spread the olive oil on the outsides of your bread slices. Heat a skillet (I often use my pancake griddle) over medium heat.
Depending on the size of your bread slices, spread anywhere between 2 Tablespoons to ¼ cup of spinach and artichoke mixture onto one bread slice and top with another to create a sandwich (making sure oiled ends are on the outside).
Grill each sandwich on one side until golden brown and crispy (2-3 minutes per side) and then flip and press lightly to grill the other side.
Use any extra dip with crackers, or inside a tortilla as a spinach and artichoke quesadilla!