Spinach and Artichoke Grilled Cheese

5 from 2 votes

Spinach and Artichoke Grilled Cheese

This Spinach and Artichoke Grilled Cheese recipe combines a simple grilled cheese sandwich with a cheesy spinach artichoke dip. It is so quick and easy to transform a favorite restaurant appetizer into a delicious must-make meal!

Prep Time10

Cook Time10

Total Time20

Course: Dinner, lunch

Cuisine: American

Servings: sandwiches

Calories: 639kcal

Author: Jennifer Fishkind

Ingredients

6 ounces frozen spinach thawed and pat dried
1½ cup artichoke hearts drained and roughly chopped
¼ cup mayonnaise
¼ cup sour cream
3 ounces cream cheese softened
1 cup mozzarella cheese freshly grated
½ cup white sharp cheddar cheese freshly grated
¼ cup grated parmesan cheese
2 tsp onion powder
1 tsp kosher salt
1 tsp fresh cracked pepper
8 slices of your favorite bread
3 tbsp salted sweet cream butter softened

Instructions

Using a medium-size mixing bowl, add the spinach, artichoke hearts, mayonnaise, sour cream, cream cheese, mozzarella cheese, cheddar cheese, parmesan cheese, onion powder, kosher salt, and pepper. Stir until well combined.
Butter 1 side each of the 8 slices of bread. Set it aside.
Preheat a 10-12-inch skillet over medium-high heat.
Spread ¼ - ⅓ cup of the spinach mixture over the unbuttered side of 4 of the 8 slices of bread.
Place 2 slices of the buttered bread with the spinach mixture, butter side down, in the heated skillet. Top with 2 slices of plain buttered bread, with the butter side up.
Cook for 2-3 minutes per side, or until golden, flip and cook for another 2-3 minutes, or until this side is golden.
Repeat for the remaining 2 sandwiches.
Slice the sandwiches in half and serve immediately.

Notes

Storage:

To Store: Store any leftovers in an airtight container in the refrigerator overnight.
To Reheat: You can re-toast the sandwiches in the skillet.

Tips:

The best way to get your cheese to melt is if you let it sit on the counter for 15 to 20 minutes before you start making these sandwiches.
You can make the spinach artichoke filling a day in advance.
I like to squeeze or press as much liquid as possible out of the canned artichoke hearts using a paper towel.
This would also be fantastic grilled in a panini press instead of on the stovetop.

Nutrition