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Spinach Artichoke Grilled Cheese

 
Spinach Artichoke Grilled Cheese
Image © Cooking Classy
 
One serving costs about $2.05

$2.05 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

spoonacular Score:61%

Spoonacular Score: 61%

 

Ingredients

Servings:
5.3 ounces
5.3 ounces canned artichoke hearts
canned artichoke hearts
6 slices
6 slices fresh bread
fresh bread
2 cloves
2 cloves garlic
garlic
0.25 cups
0.25 cups shredded parmesan cheese
shredded parmesan cheese
1.33 cups
1.33 cups shredded provolone cheese
shredded provolone cheese
some
some salt
salt
2 Tbsps
2 Tbsps sour cream
sour cream
4 ounces
4 ounces fresh spinach
fresh spinach
2 Tbsps
2 Tbsps butter
butter
5.3 ounces canned artichoke hearts
5.3 ounces
canned artichoke hearts
6 slices fresh bread
6 slices
fresh bread
2 cloves garlic
2 cloves
garlic
0.25 cups shredded parmesan cheese
0.25 cups
shredded parmesan cheese
1.33 cups shredded provolone cheese
1.33 cups
shredded provolone cheese
3 servings salt
3 servings
salt
2 Tbsps sour cream
2 Tbsps
sour cream
4 ounces fresh spinach
4 ounces
fresh spinach
2 Tbsps butter
2 Tbsps
butter

Equipment

paper towels
paper towels
frying pan
frying pan
paper towels
paper towels
frying pan
frying pan


Instructions

Read the detailed instructions on Cooking Classy

Price Breakdown

Cost per Serving: $2.21
Ingredient
5 3/10 ounce canned artichoke hearts
6 slices fresh bread
2 cloves garlic
1/4 cup shredded parmesan cheese
1 1/3 cup shredded provolone cheese
2 Tbsps sour cream
4 ounces fresh spinach
2 Tbsps butter
Price
$1.61
$0.60
$0.13
$0.53
$2.34
$0.16
$1.01
$0.24
$6.63

Tips

Health Tips

  • Since most of its calories come from fat, sour cream has a bad reputation for being an unhealthy food. However, fat is an important part of the diet and studies suggest people who eat full fat dairy are thinner than those who reach for reduced fat products. That said, fat has more calories per gram than carbohydrates or protein, so if you are counting calories to lose weight, you might want to try substituting greek yogurt for some of the sour cream in recipes that call for a lot of it.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're following a gluten-free diet, make sure your bread (and all other ingredients) is truly gluten free.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Confused by the different types of cream — Most differences arise from the fat content of the cream, and whether or not the cream has been "soured" by adding lactic acid bacteria to give it a tangy flavor.

  • If parmesan plays a big role in the flavor of your dish (or if you're a serious foodie or serious about avoiding additivies) it might be worth your time to track down "true" parmesan, Parmigiano Reggiano.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • get more cooking tips

Green Tips

  • Parmesan cheese is traditionally made using rennet, an animal-derived enzyme. For this reason, true parmesan cheese is not suitable for vegetarians. You might be able to find a vegetarian hard cheese to substitute.

Disclaimer

Nutritional Information

Quickview
539 Calories
25g Protein
33g Total Fat
33g Carbs
22% Health Score
Limit These
Calories
539
27%

Fat
33g
52%

  Saturated Fat
18g
113%

Carbohydrates
33g
11%

  Sugar
4g
5%

Cholesterol
70mg
24%

Sodium
1426mg
62%

Get Enough Of These
Protein
25g
52%

Vitamin K
187µg
179%

Vitamin A
4914IU
98%

Calcium
681mg
68%

Manganese
1mg
52%

Phosphorus
467mg
47%

Selenium
27µg
39%

Folate
128µg
32%

Vitamin B2
0.46mg
27%

Vitamin C
21mg
27%

Vitamin B1
0.32mg
21%

Iron
3mg
21%

Zinc
3mg
20%

Magnesium
77mg
19%

Vitamin B3
3mg
19%

Fiber
4g
17%

Vitamin B12
1µg
17%

Potassium
423mg
12%

Vitamin B6
0.21mg
11%

Vitamin E
1mg
9%

Vitamin B5
0.85mg
9%

Copper
0.16mg
8%

Vitamin D
0.51µg
3%

covered percent of daily need

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