Yummy, yummy, yummy, we’ve got spin dip in our tummies. After one bite from spinach artichoke panini and you will be hooked. If you’ve ever gone to Applebees and had their half-priced appetizers, you know their spin dip is addicting. As resident assistants, our staff would travel to Applebees for their half-priced apps and drinks after those long staff meetings. Spin dip would come out and would be attacked the hungry RAs. Have you ever made spin dip yourself? This recipe would work well as spin dip on it’s own as well as in the sandwich.
To enjoy some delicious spinach artichoke panini, you need to go out an get some soft, hearty rolls. We recommend some portuguese multigrain rolls – delish!
We’ve been wanting to make some spinach artichoke dip for a while. We’ve never cooked with artichokes before. We had to Google this part. After steaming the artichokes, we were about to put the leaves into the dip – that’s a no no! All you need are the hearts. Two artichoke hearts are more than enough for 2 sandwiches – we ended up with enough dip for four spinach artichoke panini.
Spinach Artichoke Panini
- 1 chicken breast for 2-3 sandwiches
- 1 tbsp water
- 1 tbsp oil
- 2 tbsp apple cider vinegar
- 1/2 tsp seasonings (oregano, basil)
- 2 artichoke hearts, grilled
- 1 tbsp butter
- 1 tsp garlic powder
- 1 tbsp flour
- 1/2 cup milk
- 1 oz cream cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1/2 cup greek yogurt
- 1/2 tsp pepper
- Dash of southwestern spices
- 1/2 cup chopped spinach
- 2 portuguese rolls
- Mix water, oil, apple cider vinegar, and seasonings and pour over chicken in a small tupperware container. Let sit for an hour.
- While the chicken is marinating, fill up a medium sized pot a quarter of the way with water, place a strainer over the pot, and let sit over high heat. We’re going to steam and grill the artichokes.
- Chop the artichokes in half (hot dog style) and place them (inside down) in the strainer over the heating water. Cover with a pot top for about 20 minutes.
- When the artichokes are done steaming, the leaves should be very easy to peel away from the hearts.
- Lay the hearts in a few drops of olive oil on a heated skillet and grill all sides, chop.
- Take out the chicken and grill on the skillet until cooked, dice.
- Heat up a skillet over medium heat, and drop in butter. Add the garlic and flour; whisk until it makes a paste. Let sit for two minutes, then pour in milk.
- Add cream cheese, shredded mozz, parmesan cheese, pepper, and southwestern spices. Stir until the cheeses melt together.
- Stir in the greek yogurt until smooth.
- Combine chopped artichokes, spinach, and chicken.
- Spread some butter on the inside of the rolls and broil the bread until it’s crispy.
- Spoon the spinach artichoke mixture onto a slice of bread, top it off, and serve warm.
Did you know the singular of panini is panino? When we order one panini – we’re really ordering more than one! Next time, order yourself a panino.