Spinach Artichoke Tartine with Sliced Pears

Active Time: 30 minutes

Total Time: 30 minutes

Why we love it:

Spinach artichoke dip is my favorite holiday appetizer. I probably only make it once per year and I never order it in restaurants (my version is just too good….). These open faced tartines are amazing! Easy, fast, and hits all of those comforting notes. Also spinach...super healthy. Nothing to see here.

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Ingredients

1 pound Baby Spinach
¹⁄₂ Onion
¹⁄₂ teaspoon Extra Virgin Olive Oil
1 15-ounce can Artichoke Hearts (quartered)
¹⁄₂ cup Parmesan Cheese (finely grated)
3 Tablespoons Mayonnaise
¹⁄₂ Lemon (zest and juice)
¹⁄₄ teaspoon Hot Sauce (more or less to taste)
¹⁄₄ teaspoon Black Pepper (freshly ground, more or less to taste)
¹⁄₄ teaspoon Nutmeg (freshly grated)
¹⁄₂ teaspoon Kosher Salt
4 ounces Cream Cheese
Bread (4 slices, ½"thick, such as sourdough)
1 teaspoon Unsalted Butter
¹⁄₂ teaspoon Garlic Powder
Provolone Cheese (4 slices)
2 Pears

Cooking Instructions

1. HEAT BROILER TO HIGH
2. SPINACH

Wash the spinach and let it drain in a colander, it doesn’t have to be completely dry.
3. ONION + SAUTÉ

Thinly slice the ½ onion.

Heat a large saucepan over medium heat. Add the olive oil and onion. Sauté for 1 minute. Drain the artichokes and add them to the pan. Cook for 1 minute.

Add the spinach - watch out, any water droplets will splatter. Toss with tongs until the spinach is wilted, about 2 minutes. Turn off the heat.
4. DAIRY

In a large bowl, mix together the grated Parmesan, mayonnaise, cream cheese, zest and juice of ½ a lemon, hot sauce (to taste), black pepper, nutmeg, and salt. Mix with a wooden spoon, breaking up the cream cheese into small chunks.
5. BREAD

Arrange slices of bread on a foil-lined rimmed baking sheet, spread evenly with the butter and sprinkle with garlic powder just on the top side. Broil until lightly toasted on the buttered side, then flip and lightly brown the dry bottom side (about 1 minute per side). Keep your eye on it! Broilers vary and you don’t want to burn anything. Remove and set on top of the stove.
6. MIXTURE

If preferred, coarsely chop the spinach and artichoke mixture on a cutting board until it’s more finely chopped - honestly, I don’t bother, it’s up to you! Transfer into the bowl with the dairy and mix well.
7. TOP BREAD

Evenly spoon the spinach mixture on top of each slice, mounding it on and taking care to cover edges so they don’t burn. Cut the provolone slices in ½ and arrange on top of the spinach.
Broil toasts until cheese is melted and browned in spots, about 2 minutes (keep watch - don’t burn).
8. SERVING

Slice the pears and serve with a tartine.

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Substitutions

GLUTEN FREE:

use GF bread, or slice cauliflower steaks and mound the filling on those and broil. Also try stuffing this into tomatoes, zucchini, or hollowed out acorn, spaghetti or delicata squash halves (cook the squash until tender first)
DAIRY FREE:

this totally works with all of your favorite dairy free cheeses!
COW DAIRY FREE:

use chevre and pecorino and omit provolone on top
RED MEAT:

you can make this with chicken breast or a piece of fish, too
KIDS CORNER:

if your kids eat steak, they can have slices on the side. I’d serve the veggies on the side and keep the dressing for dipping, or serve with a creamy dressing that kids typically go for - consider adding a slice of garlic bread or side of rice or egg noodles if they need more food