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Spinach and Artichoke Grilled Cheese

Makes 2 sandwiches


For the spinach artichoke dip:

  • 14 oz can artichokes hearts chopped
  • 10 oz box chopped spinach cooked and drained
  • 1/2 yellow onion diced
  • 8 oz cream cheese softened
  • 1 cup Italian mixed cheese shredded
  • 1 cup Parmesan cheese shredded
  • 2 cloves garlic pressed
  • 1 tbsp olive oil
  • salt/pepper to taste

For the sandwiches:

  • butter for spreading
  • sliced potato bread or similar
  • 1 cup spinach dip


For the dip:

  • Preheat oven to 350 degrees.
  • In a skillet, add olive oil and heat over medium.
  • Add diced onions and cook until softened and brown then add garlic, stirring for 30 seconds.
  • Turn heat to low and add spinach and artichoke hearts. Mix to combine.
  • Next add cream cheese and shredded Italian mixed cheese, stirring until melted.
  • Season with salt and pepper and pour into a greased baking dish (or I like to cook the dip and serve it in my cast iron skillet).
  • Top with Parmesan cheese and bake for 15 minutes.
  • *Optional: Turn oven to broil and brown the cheese on top to make a crust for about 1-2 minutes.

To assemble the sandwiches:

  • Heat a large skillet or grill pan over medium heat and coat with non stick spray..
  • Butter one side of each slice of bread and place all four slices, butter side down, in the skillet.
  • Add a heaping 1/2 cup scoop onto two slices of bread and heat for a couple minutes until the bread is toasted.
  • Top with the other slice of toasted bread and remove to a plate.
  • Slice and serve warm.


You only need 1 cup of spinach dip for the sandwiches so save the rest for snack time or an appetizer the next day!