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:
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!
Your favorite dip turned into a gooey, crisp vegetarian grilled cheese sandwich! A quick spinach-artichoke spread flavored with garlic, lemon and two cheeses is sandwiched between bread, griddled until melty and golden-brown. Serve with plenty of napkins!
Ingredients
Scale
SPINACH-ARTICHOKE MIXTURE:
3 ounces cream cheese, at room temperature
2 tablespoons crème fraîche or sour cream
2 ounces fresh spinach, stems removed and torn into big pieces
5 artichokes packed in water, drained and coarsely chopped
Kosher salt and freshly ground black pepper, to taste
TO ASSEMBLE:
4 slices good-quality sandwich bread
1 tablespoon softened butter mixed with 1 tablespoon mayonnaise
Instructions
For the spinach-artichoke mixture: combine all of the ingredients in a medium mixing bowl. Divide between two slices of bread and top with the remaining two slices of bread. Spread a thin layer of butter-mayonnaise mixture on the outside of each piece.
Preheat a large skillet (preferably cast-iron) with a lid over medium-low heat. Add the sandwiches and cover. Cook for 5 to 6 minutes per side, until the filling is melted and gooey and the outside of the sandwiches are golden brown. Remove from the heat and allow to set for a few minutes before cutting in half.
