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Spinach-Artichoke Dip Grilled Cheese


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  • 1 tsp. extra-virgin olive oil
  • 1 clove garlic, minced
  • 2 c. baby spinach
  • 1 15-oz. can artichoke hearts, drained and chopped
  • 1 c. shredded Gruyere
  • 4 oz. (1/2 block) cream cheese, softened
  • kosher salt
  • Freshly ground black pepper
  • 2 tbsp. butter
  • 4 slices bread



Step 1

In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, 1 minute, then add spinach and cook until wilted, 3 minutes more.
Add spinach to a medium bowl with artichoke hearts, gruyere, and cream cheese. Season with salt and pepper and stir until combined.
Add 1 tablespoon butter to skillet and let melt. Butter bread and add two slices to skillet, then top with spinach-artichoke mixture and remaining slices of bread.
Cook until nicely golden and cheese is melty, 2 to 3 minutes, then flip and cook 2 minutes more. Serve hot.


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