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This spinach artichoke grilled cheese is what happens when two comfort food classics collide—in the best way. It’s creamy, cheesy dip tucked into buttery, golden bread and ready in under 20 minutes.
Why We Love This Spinach and Artichoke Grilled Cheese Recipe
This Spinach Artichoke Grilled Cheese is quick to make with simple ingredients, delivering all the flavors of your favorite dip in a crispy sandwich. Each bite is creamy, cheesy, and satisfying—perfect for lunch, dinner, or a comforting snack.
Ingredients
- Frozen spinach: Make sure your spinach is thawed and pat dried.
- Artichoke hearts: These should be drained and roughly chopped.
- Mayonnaise
- Sour cream: You can substitute plain Greek yogurt for sour cream.
- Cream cheese, softened
- Freshly grated mozzarella cheese
- Freshly grated white sharp cheddar cheese
- Grated parmesan cheese
- Onion powder
- Kosher salt
- Cracked pepper
- Bread: Any bread can be used to make this sandwich. Choose your favorite!
- Salted sweet cream butter, softened
Substitutions and Additions
- Select A Slice: I like to use a hearty bread that will hold up well to all of the delicious filling, but any sliced bread will be fine. My favorites are focaccia, sourdough bread, Texas toast, crusty Italian bread, and fresh crusty French bread.
- Stuff It: You can stuff the filling into a tortilla and cook it up like a quesadilla or stuff it in a pita pocket for a tasty twist on the traditional sandwich.
- Get Dipping: You can serve the spinach and artichoke filling as a dip for fresh vegetables, crackers, tortilla chips, pita chips, or any of your other favorite foods.
- Change The Cheese: Feel free to experiment with gruyere, gouda or Swiss cheese instead of the sharp cheddar cheese.
How to Make the Spinach and Artichoke Grilled Cheese
- Mix together spinach, artichoke hearts, mayonnaise, sour cream, cream cheese, mozzarella cheese, cheddar cheese, parmesan cheese, onion powder, kosher salt, and pepper until well combined.
- Butter one side of each slice of bread.
- Spread spinach artichoke filling over 4 slices of the unbuttered sides of the bread.
- Place 2 slices of bread topped with filling, in the heated skillet, butter side down.
- Top with 2 slices of plain buttered bread, butter side up.
- Cook for 2-3 minutes per side, flip, and cook for another 2-3 minutes.
Pro Tip: As you cook your sandwich, gently press it down. Each side should be golden brown when cooked. - Repeat for the other 2 sandwiches.
- Plate, cut sandwiches in half, serve, and enjoy!
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.
Storage Tips
- To Store: Store any leftovers in an airtight container in the refrigerator overnight.
- To Reheat: You can re-toast the sandwiches in the skillet.
Frequently Asked Questions
What is the best bread to use for these sandwiches?
Use a sturdy bread like focaccia, sourdough, Texas toast, crusty Italian, or French bread to hold up well to the filling.
Can I use fresh spinach instead of frozen spinach?
Yes, but frozen spinach has a more intense flavor. If using fresh, chop and sauté it briefly to remove moisture before adding to the mixture.
Can I make the filling ahead of time?
Absolutely! Prepare the filling in advance, store it in the refrigerator, and bring it to room temperature before assembling the sandwiches.
Other Easy Sandwich Recipes
Spinach and Artichoke Grilled Cheese
Serves — 6
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 Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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
- 12 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.6 ounces frozen spinach, 1½ cup artichoke hearts, ¼ cup mayonnaise, ¼ cup sour cream, 3 ounces cream cheese, 1 cup mozzarella cheese, ½ cup white sharp cheddar cheese, ¼ cup grated parmesan cheese, 2 tsp onion powder, 1 tsp kosher salt, 1 tsp fresh cracked pepper
- Butter 1 side each of the 8 slices of bread. Set it aside.3 tbsp salted sweet cream butter, 12 slices of your favorite bread
- Preheat a 10-12-inch skillet over medium-high heat.
- Spread 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.
Jenn’s 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.
- 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 Info
Calories: 639kcal | Carbohydrates: 38g | Protein: 24g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1873mg | Potassium: 393mg | Fiber: 5g | Sugar: 7g | Vitamin A: 6497IU | Vitamin C: 19mg | Calcium: 560mg | Iron: 4mg
OMG … amazing!
So glad you enjoyed it, Wendy!!