Veggie Wrap with Spinach Artichoke Cream Cheese

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If you are desperately trying to use up all of the zucchini and tomatoes that you harvested this year, have I got a sandwich for you! It’s a simple wrap that goes together quickly, providing you prepare your spinach artichoke cream cheese the day before. The wonderfully tasty cream cheese mixture (inspired by the iconic dip), lasts in the fridge for up to one week, and the flavor enhances if it’s left overnight before using. One wrap sandwich provides 2 to 3 servings of vegetables (depending upon how thickly you layer them), and is a delicious way to get your nutrition for the day. Make a number of them, wrap them tightly in cling film, and keep them at the ready in the fridge.

Veggie Wrap with Spinach Artichoke Cream Cheese

2 spinach herb tortillas
1 tomato
1 zucchini

½ red onion, thinly sliced*

½ c. Melissa’s red bell peppers, sliced into strips

2 leaves Romaine lettuce

1/2 c. grated mozzarella

Spinach Artichoke Cream Cheese (recipe below)

 Thinly slice tomato, sprinkle lightly with salt, and allow to drain on a paper towel-lined plate while you prepare the zucchini. Slice zucchini, lengthwise, into 1/8” - 1/4” strips. Sauté in a skillet or grill pan over medium-high heat, or on the grill, until both sides are nicely seared.

On one side of the tortilla, spread an ample portion of Spinach Artichoke Cream Cheese within a half-inch of the edge. Layer zucchini, tomato, onion, pepper, cheese, and lettuce. Salt and pepper to taste, and roll up burrito style. Slice in half on a diagonal and serve. May be made ahead, wrapped in plastic wrap, and stored in the fridge. Makes 2.

*I used a mandoline.

Spinach Artichoke Cream Cheese

 1 6-oz. jar marinated artichoke hearts, drained and chopped

1/2 10-oz. pkg. frozen chopped spinach, thawed, squeezed dry

1 8-oz. pkg. cream cheese, softened

2 T. Duke’s mayonnaise

2 T. sour cream

½ c. shredded mozzarella

½ t. garlic powder

1 t. dry Vermouth

¼ t. dried basil

1/8 t. salt

Few gratings freshly ground black pepper

Place all ingredients into a medium bowl, and beat with a hand mixer until smooth and creamy. Refrigerate until ready to use.

Top Ten Posts of 2019

It's time for my year-end wrap-up featuring the 10 most popular posts of 2019. It's a tasty assortment I think, nicely varied, and it tells me a couple of things. First of all, that you loved my Spinach Artichoke Grilled Cheese (me too!). That won by a landslide. For the second time, no tablescapes made it into the top ten spot, but, yet again, you enjoyed seeing my hutch.

Thanks to all of you who visit my blog, I really appreciate having you here. To see the blog post and recipe associated with each of these pictures (shown in descending order of popularity), click on the title below the photo and it will take you directly to the post.

Happy viewing, and have a wonderful New Year!

Spinach Artichoke Grilled Cheese

Easy Frito Pie Casserole

Garlic Bread Dip

Missouri Pot Roast

Peeling Small Onions

Homemade Vegetable Stock

Black & White & Red-Eye Chili

 Cornbread Biscotti

Overnight Blueberry French Toast Casserole

Come See the Hutch!

Spinach Artichoke Grilled Cheese

I make no secret of the fact that I love the spinach/artichoke combination and, as a consequence, I am always looking for new ways to enjoy it. In the past I have used this combination in quiche, crescent rolls, ravioli bake, cheesy bread, and chicken. Trust me when I tell you that despite these many ways, my obsession is not about to end. The latest recipe is this one for grilled cheese. It is remarkably good! So much so that even people who may not be fond of spinach will find this quite toothsome. 

Spinach Artichoke Grilled Cheese

Slightly adapted from Taste and Tell

2 tablespoons extra-virgin olive oil

2 cloves garlic, peeled and smashed

6 oz. baby spinach (about 4 cups)

Few gratings nutmeg

Pinch paprika

Kosher salt, to taste

3 tablespoons sour cream

1 6.34-oz. pkg. Melissa’s artichoke hearts, chopped

8 slices rustic bread

2 tablespoons softened butter

1 cup Monterrey Jack cheese, grated

Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook for a minute or two to let the oil infuse with the garlic. Remove garlic, save for other use (such as using in salad dressing) and discard.

Add the spinach to the olive oil and cook, stirring occasionally, until it is wilted. Add nutmeg and paprika, and season to taste with salt and pepper. When the spinach has wilted down, stir in the sour cream and artichoke hearts.

Butter one side of each of the slices of bread. Place 4 slices, butter side down, on a griddle. Place 1/8 of a cup (2 T.) of the cheese on each slice. Divide the spinach mixture evenly between the 4 slices of bread, and then top with an additional 1/8 cup of cheese. Place the remaining 4 slices of bread on top, butter side out.

Grill until golden brown on each side, about 3-5 minutes. Let cool for a couple of minutes before serving.

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