Spinach Artichoke Grilled Cheese Sandwich 🥬🧀🍞 — Gooey, Crispy & Flavor-Packed Lunch
If you're a fan of creamy, gooey grilled cheese sandwiches and savory spinach artichoke dip, then you'll love this recipe for spinach artichoke grilled cheese sandwiches. These sandwiches are quick and easy to make, and they're the perfect way to use up leftover spinach artichoke dip or any other dip you might have on hand.
To make spinach artichoke grilled cheese sandwiches, you'll need a few simple ingredients: bread, cheese, spinach artichoke dip, and butter or mayonnaise. You can use any type of bread you like, but sturdy, flavorful bread like sourdough or rye works best. As for the cheese, melty cheese like mozzarella or provolone works well, but you can use any cheese you like.
To start, spread a thin layer of butter or mayonnaise on one side of each slice of bread. This helps to add moisture and flavor to the sandwiches, and it also helps to prevent the bread from getting too crispy.
Next, spread a generous layer of spinach artichoke dip on one slice of bread. If you don't have any leftover dip on hand, you can easily make your own by mixing together frozen chopped spinach, canned artichoke hearts, cream cheese, and a little bit of Parmesan cheese. Top the spinach artichoke dip with a few slices of cheese and then place the other slice of bread on top, butter or mayonnaise side down.
$5 MEAL | Spinach + Artichoke Grilled Cheese + Homemade Tomato Soup
Heat a skillet over medium heat and place the sandwich in the skillet. Cook for about 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted.
Slice the sandwich in half and serve it immediately. These spinach artichoke grilled cheese sandwiches are a delicious and indulgent treat that is perfect for a quick lunch or a satisfying snack.
Spinach Artichoke Grilled Cheese 🥬🧀🍞 — Gooey, Crispy & Flavor-Packed
Everything you love about warm spinach–artichoke dip, pressed into a golden, melty sandwich. Perfect for using leftover dip—or make the 5-minute skillet version below.
Prep: 10 mins
Cook: 8–10 mins
Yield: 2 sandwiches
Ingredients
- 4 slices sturdy bread (sourdough, country white, rye)
- 4–6 oz melty cheese (mozzarella, provolone, Monterey jack, or mix)
- 3–4 Tbsp softened butter or mayo, for the outsides
- 1 cup spinach–artichoke dip (store-bought or leftover; drained if loose)
No-Leftovers? 5-Minute Skillet Dip
- 1 cup chopped baby spinach (packed)
- 1/2 cup finely chopped artichoke hearts (well drained)
- 3 oz cream cheese
- 2 Tbsp sour cream or Greek yogurt
- 2 Tbsp grated Parmesan
- 1 small garlic clove, minced
- Pinch salt, pepper, and red pepper flakes
Instructions
- Quick dip (if making): In a nonstick skillet over medium heat, wilt spinach in a drizzle of oil (1–2 min). Stir in artichokes, cream cheese, sour cream, Parmesan, garlic, salt/pepper/flakes. Cook, stirring, until creamy and thick, 1–2 min. Cool 2–3 min.
- Assemble: Spread butter/mayo on one side of each bread slice. On the unbuttered sides of two slices, layer cheese → 1/2 cup dip → cheese. Top with remaining bread, buttered sides out.
- Grill: Heat a skillet or griddle to medium/medium-low. Cook sandwiches 3–5 min per side, pressing lightly, until deeply golden and cheese is melted. Lower heat if browning too fast.
- Serve: Rest 1 minute. Slice and serve with tomato soup or a simple salad.
Tips
- Keep it thick: If dip is loose, stir in extra Parmesan or a handful of shredded cheese so the sandwich doesn’t ooze out.
- Crispier crust: Use mayo on the outsides for extra even browning.
- Add-ins: Crisp bacon, roasted red peppers, or caramelized onions.
Make It Your Way
- Lighter: Swap Neufchâtel for cream cheese and use part-skim mozzarella.
- Extra gooey: Mix cheeses (mozzarella for pull; provolone or fontina for flavor).
- Air fryer: 370°F (190°C), 6–8 min, flipping halfway; secure edges with toothpicks.