Name: "Spinach & Artichoke Dip" Melts with Crunchy Mixed Veggie Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 3 (142 g) pkg baby spinach; 3 crowns broccoli; 1 ½ (227 g) blocks cream cheese; 3 cloves garlic; 1 ½ orange bell peppers; 85 g Parmesan cheese; 1 ½ bunches radish; 12 slices whole grain bread; black pepper; crushed red pepper; Dijon mustard; extra virgin olive oil; Italian seasoning; mayonnaise; red wine vinegar; salt

"Spinach & Artichoke Dip" Melts with Crunchy Mixed Veggie Salad"Spinach & Artichoke Dip" Melts with Crunchy Mixed Veggie Salad — a 35-minute dinner recipe with 17 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

3 (142 g) pkg baby spinach

3 crowns broccoli

1 ½ (227 g) blocks cream cheese

3 cloves garlic

1 ½ orange bell peppers

85 g Parmesan cheese

1 ½ bunches radish

12 slices whole grain bread

black pepper

crushed red pepper

Dijon mustard

extra virgin olive oil

Italian seasoning

mayonnaise

red wine vinegar

salt

Instructions

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Peel and mince garlic; place in a large bowl along with oil, vinegar, Dijon, salt, and pepper. Whisk to combine the dressing.

Separate broccoli into bite-sized florets and cut stems into smaller pieces. Add to the bowl with the dressing.

Trim and thinly slice radishes; trim, seed, and small dice bell peppers. Add both to the bowl and stir to combine the salad; set aside.

Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

Meanwhile, preheat oven to broil on high and position rack under the broiler.

Once the water in the pot is boiling, uncover; add salt and spinach. Stir until wilted, about 1 minute, then drain in a colander and rinse with cold water to cool.

Using your hands, squeeze as much water from the spinach as you can, then transfer to a cutting board. Roughly chop spinach and place in a medium bowl.

Drain and roughly chop artichokes; add to the bowl with the spinach along with mayo and spices.

Small dice cream cheese and add to the bowl with the spinach mixture; stir to combine the "dip" and set aside.

Divide bread slices between two baking sheet pans and drizzle with oil. Working in batches, place in the oven and broil until toasted, about 1 minute; remove from oven.

Meanwhile, finely grate Parmesan.

Divide "dip" between toast slices and top with Parmesan. Working in batches, return to the oven and broil until cheese is melted and golden, about 2 minutes; remove from oven.

To serve, divide melts and salad between plates. Enjoy!

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