Spinach and Artichoke Grilled Cheese
Makes 2 sandwiches
Ingredients
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
Instructions
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.
Notes
You only need 1 cup of spinach dip for the sandwiches so save the rest for snack time or an appetizer the next day!