Grill

This month is the best month because it’s Grilled Cheese month. I’m not sure who comes up with these official months but instead of questioning it, I’m embracing it by giving you my dream grilled cheese on National Grilled Cheese Day: Spinach Artichoke Dip Grilled Cheese. I thought the flavors of my all-time favorite dip in a grilled cheese would make eye-heart emojis go off in my brain and I was right. I could write a dissertation on how I think shredded cheese is the ticket for grilled cheeses but I’ll keep it short. If you want a gooey, melty, irresistible grilled cheese, you need to do three things: #1 Use shredded cheese. And use one that’s really melty. Enter: Fine Cut Shredded Mozzarella! #2 You need to cover the pan where your grilled cheese is cooking with a lid so that the steam really gets in the center of the grilled cheese and melts the heck out of it. #3 This also requires somewhat of a controlled heat. You may think that high heat is the ticket, but it’s actually medium-low to low. And like every other dish in the world, butter makes it better. If you’re like me …

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