Apr2017, Sports&Wellness2, SportsandHealth
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Caf Creations

As the caf selection began to dwindle earlier this semester, a whole new wave of complaints about the culinary situation at Quest filled the air. With Black Katz on the outs and Dana Hospitality lined up to take over in May, I admit the empty shelves posed quite a challenge as I dreamt up this month’s Caf Creation. Though oysters, granola, and roasted eggplant soup seemed to hold no common denominator, one item shines in this grocery-less abyss.. Combining the canned artichoke hearts with the Caf’s next two most reliable items; raw spinach and tortilla chips, it seemed as though the new best afternoon snack was screaming to be created.

And so I present to you: 3 Cheese Spinach Artichoke Dip.


Estimated prep time: 7 minutes

Serves: 6



1 can artichoke hearts

1 bowl spinach

1 UNGRILLED grilled cheese*

1 Greek yoghurt parfait

1 bag of tortilla chips

Side of mayo

Side of parmesan

Salt to taste

Extra bowl


*The phrase ungrilled grilled cheese causes me slight discomfort as the grilled seems to cancel out, leaving us only with cheese when clearly there are two pieces of bread and a single tomato slice unaccounted for. I include this footnote as clarification in the hopes of optimizing accessibility.



  1. Grab a tray or a friend. One of these generally interchangeable items is crucial to the execution of your 3 Cheese Spinach Artichoke Dip.
  2. Grab a Greek yoghurt parfait from the fridge, an UNGRILLED grilled cheese from the sandwich bar and a side of parmesan and mayo from the grill station. Next, head over to the back corner (I can no longer bring myself to call it a store). Place on your tray a can of artichoke hearts before picking your favorite chips from the “plethora” of options. Venture to the salad bar and pack a bowl with spinach before continuing to the cashier.
  3. Conclude with an apology to the cashier as well as the person behind you in line for the ambitious lunch plans and sheer volume of grocery items on the checkout counter.
  4. Place spinach in microwave for 3.5 minutes, stopping once half way to mix.
  5. Empty half a can of artichoke hearts into an extra bowl and proceed to separate into smaller, bite sized pieces.
  6. Disassemble your UNGRILLED grilled cheese (I emphasize ungrilled as the separation process is rather complicated otherwise). Break both the cheddar and pepperjack cheeses into smaller chunks. Place both bread ends in the toaster and toast on medium-high.
  7. Mix together cooked spinach, artichoke hearts, mayonnaise, parmesan, cheddar and pepperjack cheese in the larger of the two bowls. Carefully remove the lid to the greek yoghurt parfait as not to spill granola. Spoon greek yoghurt into the mixture, doing your best to avoid contamination from the berry compote nestled at the bottom. Mix thoroughly and add salt to taste.
  8. Microwave for 45-60 seconds. While the dip is in the microwave, cut the toasted bread ends into small strips. Open tortilla chips.
  9. Enjoy the satisfaction of a snack more sophisticated than your classmate’s icelandic cookie.


Note: DO NOT WASTE FOOD. If followed correctly, this recipe should leave you with half a can of artichokes, berry compote, a scant handful of granola, and a single tomato slice. I recommend using the granola and compote to create homemade oatmeal energy bites, the first Caf Creation of the year. The leftover artichokes can be stored and used for a future salad, or perhaps another round of dip. I recommend just eating the tomato slice or gifting it to a conveniently located acquaintance.

The total should come out to around $25.

Please continue sending your support and suggestions my way at tala.schlossberg@questu.ca. There are never too many ideas!

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