When spinach artichoke dip meets grilled cheese. This sandwich has it all!
Spinach artichoke dip has long been a favourite of mine. Between spooning it straight from the bowl and dunking crusty bread, I started wondering: why not turn that creamy mix into a grilled cheese? It’s as simple as it sounds, and the result is a rich, melty sandwich with all the tangy, garlicky goodness of a classic dip tucked between crisp, buttery bread.
Spinach Artichoke Filling
The filling is essentially a slightly restrained version of the classic dip: still gooey and packed with flavour, but firm enough to stay inside the sandwich. Use quality ingredients and drain well so the bread stays crisp. The main components are:
- Spinach – I prefer thawed frozen spinach for its concentrated flavour and convenience. No extra cooking or chopping required.
- Artichoke Hearts – Jarred artichokes marinated in oil add extra depth, though those in brine or water work too.
- Cream Cheese – At room temperature or warmed slightly so it blends smoothly. Full fat gives the best texture.
- Cheddar – A sharp cheddar balances the creaminess.
- Mozzarella – For that irresistible cheese pull.
- Parmesan – Adds a savory, nutty note without changing the texture much.
- Sour Cream – Brightens and cuts through richness.
- Mayonnaise – Provides subtle tang and a smooth mouthfeel.
- Garlic – A touch of garlic powder or fresh garlic lifts the whole filling.
Can I make the spinach artichoke filling ahead of time?
Absolutely. Store the filling in an airtight container in the fridge for 3–4 days. Bring it to room temperature before assembling the sandwich so it heats and melts evenly when you fry it.
Spinach Artichoke Grilled Cheese
With the filling ready, the sandwich assembly is straightforward. Choose a sturdy loaf like a White Bloomer or Sourdough so the bread holds up to the moist filling. Spread the outside of each slice with butter (or use mayo if you prefer) and use a medium heat when frying so the bread browns evenly while the cheese melts through.
Is there anything else I could add to this sandwich?
The sandwich is excellent as written, but you can personalize it with add-ins such as:
- Crispy bacon
- Shredded rotisserie chicken
- Red pepper flakes for heat
- Feta as an alternative cheese
- Diced roasted red pepper
Adjust the stovetop heat if your bread is thick: a slightly lower temperature helps the interior melt fully without over-browning the crust.
Process shots: add bread butter-side-down with heat off (photo 1), add spinach artichoke filling (photo 2), top with the second slice of bread buttered outside (photo 3), turn on heat and fry both sides until golden and melty (photo 4).
Serving a Spinach Artichoke Grilled Cheese
Slice the sandwiches in half and serve immediately while the filling is warm and stretchy. A simple marinara dip pairs brilliantly with this sandwich, cutting through the richness with bright tomato acidity.
- Crisp/Chip Recommendation: Choose a sturdy crisp like a salt-and-vinegar flavour to contrast the creaminess.
- Side Recommendation: Spicy potato wedges complement these sandwiches very well.
Ready for the full recipe? Here’s the complete method so you can recreate this spinach artichoke grilled cheese at home.
How to make Spinach Artichoke Grilled Cheese (Full Recipe & Video)
Spinach Artichoke Grilled Cheese
Equipment
- Medium mixing bowl & spatula
- Large frying pan & turner
- Sharp knife & chopping board
- Sieve (to drain spinach)
Ingredients
- 8 medium-large slices of Bread (White Bloomer or sourdough)
- 150g / 5oz frozen spinach, thawed and well drained
- 150g / 5oz artichoke hearts, roughly diced (drained weight)
- 100g / 3.5oz cream cheese, softened
- 1/2 cup / 50g each: shredded mozzarella and shredded cheddar
- 1/4 cup / 60g each: mayonnaise and sour cream
- 1/4 cup / 20g freshly grated Parmesan
- Pinch of garlic powder
- Salt & black pepper, to taste
- Butter, for spreading on bread (or sub mayo)
Instructions
- In a medium bowl combine the drained spinach, diced artichokes, cream cheese, cheddar, mozzarella, Parmesan, sour cream, mayo, garlic powder and salt & pepper. Mix until evenly combined and set aside.
- With the pan off the heat, place two slices of bread in the pan butter-side-down. Spread the top sides with butter, then flip. Spread a generous layer of the spinach-artichoke mix over the exposed side of the bread, then top with the second slice, buttered on the outside. Press lightly to contain the filling.
- Turn the heat to medium and fry the sandwich until golden on both sides and the inside is melted and hot. If the bread browns too quickly before the cheese melts, lower the heat and cook more gently. Repeat with the remaining sandwiches. Slice in half and serve immediately.
Quick Demo
Notes
a) Spinach – Frozen spinach gives a slightly stronger flavour and avoids extra prep. Thaw fully and squeeze out as much liquid as possible to prevent a soggy sandwich.
b) Artichoke – Jarred artichokes in oil add more flavour, but those packed in brine or water are fine; just drain well.
c) Make ahead: The filling keeps 3–4 days refrigerated in a sealed container. Bring to room temperature before assembling the sandwiches so it warms through properly.
d) Calories – Nutrition shown assumes about 4 tablespoons of butter used total for spreading.
Nutrition:
If you loved this Spinach Artichoke Grilled Cheese recipe, pin it for later! Made it or have a question? Leave a comment below.