When spinach artichoke dip meets grilled cheese. This sandwich has it all!
Spinach artichoke dip is one of my all-time favourite spreads. I remember dunking bread into a bowl and thinking: how great would this be inside a grilled cheese? The idea is simple and it works wonderfully. The filling stays creamy and gooey without making the bread soggy, and the combination of cheeses gives that irresistible pull when you bite in.
Spinach Artichoke Filling
The filling is essentially a slightly adapted spinach artichoke dip that’s thick enough to stay inside a sandwich but still delightfully creamy. Here’s what I use and why:
- Spinach – Thawed frozen spinach gives more concentrated flavour and saves time compared with cooking and chopping fresh leaves.
- Artichoke Hearts – Jarred marinated artichokes add extra flavour, though those in brine or water will also work.
- Cream Cheese – Softens the mixture for a smooth, spreadable texture.
- Cheddar – A sharp cheddar adds depth and bite.
- Mozzarella – For that long, stretchy cheese pull.
- Parmesan – Adds a salty, nutty layer without changing the texture much.
- Sour Cream – Cuts through the richness for balance.
- Mayonnaise – Gives a mild tang and helps with spreadability.
- Garlic – Garlic is essential whenever cheese and greens are involved.
Make-ahead option
You can prepare the filling in advance. Store it tightly covered in the refrigerator for 3–4 days. Bring it to room temperature before assembling sandwiches so it warms through evenly while the bread toasts.
Spinach Artichoke Grilled Cheese
Once the filling is ready, assembling the sandwiches is straightforward. Use a sturdy bread such as a white bloomer or sourdough so it holds the filling without collapsing. I usually spread butter on the outside of the bread for a crisp, golden crust; mayonnaise is an effective alternative.
Optional additions
The sandwich is delicious on its own, but you can customise it with:
- Crispy bacon
- Shredded rotisserie chicken
- Chilli flakes for heat
- Feta as a substitute for one of the cheeses
- Diced red pepper for sweetness and crunch
Cook the sandwich over medium heat so the bread browns slowly and the cheeses melt fully. If the bread is toasting too fast before the filling melts, reduce the heat and allow more time.
Process overview: add bread to the pan butter-side-down with heat off, spread the spinach artichoke mix on the bread, top with the second slice, then turn the heat on and fry both sides until golden and melty.
Serving a Spinach Artichoke Grilled Cheese
Slice the sandwiches in half and serve hot. For dipping, a simple marinara works exceptionally well to cut through the creaminess. To balance textures, pair the sandwich with a sturdy, crunchy chip—salt and vinegar is a good choice—or a side of spicy potato wedges for a heartier meal.
How to make Spinach Artichoke Grilled Cheese (Full Recipe)
Equipment
- Medium mixing bowl and spatula
- Large frying pan and turner
- Sharp knife and chopping board
- Sieve to drain spinach
Ingredients (makes 4 sandwiches)
- 8 medium-large slices of bread (white bloomer or sourdough)
- 150g / 5oz frozen spinach, thawed and well drained
- 150g / 5oz artichoke hearts, roughly diced (weight after draining)
- 100g / 3.5oz cream cheese, softened
- 1/2 cup / 50g each mozzarella and cheddar, grated
- 1/4 cup / 60g mayonnaise and 1/4 cup / 60g sour cream
- 1/4 cup / 20g freshly grated Parmesan
- Pinch garlic powder, salt and black pepper to taste
- Butter or mayo to spread on the bread
Instructions
- In a mixing bowl, combine the drained spinach, diced artichokes, cream cheese, cheddar, mozzarella, Parmesan, sour cream, mayonnaise, garlic powder, salt and pepper. Mix until well combined and set aside.
- With the pan off, place two slices of bread butter-side-down in the pan. Spread a generous amount of the spinach artichoke mixture over each piece, then top with the remaining bread slices. Lightly press to contain the filling and spread butter on the outside of the top slices.
- Turn the heat to medium and cook until the underside is golden and the filling begins to warm. Flip carefully and cook the other side until golden and the cheeses are melted. If the bread is browning too quickly, reduce the heat and allow more time for the interior to melt. Repeat for the remaining sandwiches.
- Slice in half and serve immediately, optionally with marinara for dipping.
Notes
a) Spinach: Frozen spinach is ideal for this recipe because it concentrates flavour and avoids extra prep. Make sure to squeeze out as much liquid as possible after thawing, otherwise the sandwich can become soggy.
b) Artichokes: Jarred marinated artichoke hearts add a flavour boost, but canned in water or brine are fine too.
c) Make-ahead: The filling will keep covered in the fridge for 3–4 days. Bring it to room temperature before assembling so it heats through while the bread toasts.
d) Calories: The approximate calorie count shown below is based on using 4 tablespoons of butter in total for spreading.
Recipe details
Course: lunch
Cuisine: American-style sandwich
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4 sandwiches
Calories per serving: 793 kcal (approx.)
Nutrition highlights (per sandwich, approximate)
Fat 41g, Saturated fat 19.5g, Sodium 1375mg, Carbohydrates 81g, Protein 27g. This is an indulgent, filling sandwich—perfect for a special lunch or a comforting dinner.
If you loved this Spinach Artichoke Grilled Cheese Recipe, save the idea for later and try it soon. Have questions or feedback? Leave a comment on the original recipe page.