This is spinach-artichoke dip in grilled cheese sandwich form, saving you from having to prepare the dip and the especially hard job of transferring the baked dip from bowl to dipper to mouth. The result is a gooey, insanely delicious handheld creation. 
These sandwiches are super quick to put together-all it takes is a little mixing: cream cheese, sour cream, artichokes, spinach, garlic, lemon and plenty of shredded mozzarella and Parmesan. Divide equally between high-quality sandwich bread and spread with a mixture of butter and mayonnaise. This is my favorite combination to ensure a golden-brown, buttery crust on grilled cheese. The mayonnaise has oil and egg, which helps with crisping and browning and the butter is obviously there for flavor! Toast until melty and warmed through-a cast-iron skillet is my favorite way to do this. Also, did you know you can buy lids for your cast-iron skillets? I didn’t until I found them at World Market last year, and they are total game-changers…and essential for helping melt the cheese in sandwiches.
Shockingly, we’re coming close to the end of all the spinach-artichoke-related recipes I have on the back burner waiting to be posted! I only have two more extra-cheesy recipes to share in the future. I’m sure more will come up in years to come, but for now, I think I’ve finally maxed out my repertoire for my variations on my most beloved dip. Luckily, I have these recipes to tide us over:
- Spinach-Artichoke Stuffed Mushrooms
- Classic Spinach-Artichoke Dip
- Spicy Spinach-Artichoke Dip
- Three-Cheesy Artichoke Dip
If you’ve ever wondered how to make spinach-artichoke dip into a full meal (not gonna lie-I’ve eaten spinach-artichoke dip as a full meal!), this vegetarian grilled cheese is it. Serve with plenty of napkins!
[tasty-recipe id=”35825″]
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