When spinach artichoke dip meets grilled cheese. This sandwich has it all!
Spinach artichoke dip is one of my all time favourite dips. It wasn’t too long ago I actually had this dip wrapped around my face as I dunked bread into it. Then it hit me, how good would this be as a grilled cheese?! Yes that’s how simple my mind works 🤣. Spoiler alert – it works an absolute treat. Follow me…
Spinach Artichoke Filling
The spinach artichoke mix is essentially the ingredients for a classic spinach artichoke dip, just tweaked a little. It’s still ooey and gooey, but not so much it all just spills out the sandwich. Here’s what you’ll need:
- Spinach – I use thawed frozen spinach. I find it gives you a more intense flavour and saves you the step of having to cook/chop fresh spinach. Always a bonus!
- Artichoke Hearts – I usually go for ones marinated in oil, just for an extra hit of flavour. But you can use ones in brine or water.
- Cream Cheese – Either at room temp or lightly warmed in the microwave. Full fat obviously!
- Cheddar – I like a nice sharp cheddar, but you can use mild if you prefer.
- Mozzarella – This gives the epic cheese pull.
- Parmesan – Gives another layer of cheesy flavour without effecting the texture too much.
- Sour Cream – Cuts through the richness of everything.
- Mayonnaise – Adds a tangy background flavour.
- Garlic – Where there’s cheese and spinach, there’s garlic. It’s just the rules 🤷♂️
Can I make the spinach artichoke filling ahead of time?
Yep! Just tightly seal in the fridge until needed. Make sure you bring it to room temp before adding to the sandwich otherwise it won’t cook through properly.
Spinach Artichoke Grilled Cheese
Once you’ve got the filling done and dusted it’s all pretty straight forward from there. I recommend a good sturdy bread like a White Bloomer or Sourdough, just so the filling won’t turn it soggy. I also tend to use butter to coat the outside, but as you’ll have it on hand you can also use mayo.
Is there anything else I could add to this sandwich?
It’s truly delicious as it is, but you could consider any of the following:
- Crispy Bacon
- Rotisserie Chicken
- Chilli Flakes
- Feta (as a sub for one of the cheeses)
- Diced Red Pepper
One last thing to mention is the heat you fry the sandwich on. I usually go for a medium, but depending on how thick your bread is you might want to go a little lower, just so it cooks the cheese right through and you’re left with an awesome cheese pull.
Process shots: add bread butter-side-down with heat off (photo 1), add spinach artichoke filling (photo 2), add bread and butter (photo 3), turn on heat and fry both sides until golden (photo 4).
Serving a Spinach Artichoke Grilled Cheese
From there just slice in half and tuck right in! If you want to take things a step further you can always serve with a marinara dip. It counteracts the cheesy/creaminess of the sandwich so deliciously!
- Crisp/Chip Recommendation: Something strong and sturdy like McCoys. Salt and Vinegar would cut through the richness nicely.
- Side Recommendation: Spicy Potato Wedges go really well with this sandwich!
Alrighty, let’s tuck into the full recipe for this spinach artichoke grilled cheese shall we?!
How to make Spinach Artichoke Grilled Cheese (Full Recipe & Video)
Spinach Artichoke Grilled Cheese
- Medium Sized Mixing Bowl & Spatula
- Large Frying Pan & Turner/Spatula
- Sharp Knife & Chopping Board
- Sieve (to drain spinach)
- 8 medium-large slices of Bread (here I use White Bloomer, Sourdough also works well)
- 5oz / 150g Frozen Spinach, thawed (weighed whilst frozen - see notes)
- 5oz / 150g Artichoke Hearts, roughly diced (weight of DRAINED artichokes - see notes)
- 3.5oz / 100g Cream Cheese, at room temp or warmed slightly in microwave
- 1/2 cup / 50g EACH: Mozzarella, Cheddar, grated/shredded
- 1/4 cup / 60g EACH: Mayo, Sour Cream
- 1/4 cup / 20g freshly grated Parmesan
- pinch of Garlic Powder
- Salt & Black Pepper, to taste
- Butter, to spread on bread (could sub mayo)
- In a medium sized mixing bowl combine spinach, artichokes, cream cheese, cheddar, mozzarella, parmesan, sour cream, mayo, garlic powder and s&p. Place to one side.
- In a large pan with the heat OFF add two slices of bread. Spread with butter then flip over. Spread over spinach artichoke mix then top with more bread. Lightly press down to contain fillings then spread with butter.
- Turn heat to medium and fry both sides until golden brown, with the inside nice and melty. If the bread toasts too quickly before the cheese melts just turn down the heat slightly. Repeat with second two sandwiches then slice in half and enjoy!
Your Private Notes:
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