This spinach artichoke grilled cheese combines classic spinach artichoke dip with golden, crispy, butter bread to create a grilled cheese sandwich that's as delicious as it is unique.

I love spinach artichoke dip, and I love grilled cheese sandwiches, so I thought, why not put them together? That's just what I did, and it's delicious! This sandwich combines two classics into a brand new way to enjoy them both!

Why You'll Love This Recipe

• It only uses a few simple ingredients.
• It's easy to make and ready in a flash.
• It combines the rich, creamy flavor of artichoke dip with the crispy, buttery flavor of grilled cheese.

Top Tip

Cook your bacon and onions over medium heat so the bacon can get crispy without the onions burning.

Ingredients

You'll only need a few simple ingredients to make this grilled cheese sandwich, and you'll find them all easily at your local grocery store.

• Bacon, diced
• Onion, diced
• Minced garlic
• Artichoke hearts, chopped
• Cream cheese, softened
• Sour cream
• Fresh spinach, finely chopped
• Worcestershire sauce
• Sliced bread
• Butter, softened

Instructions

This is an easy recipe that comes together quickly. You'll be all done in just a few simple steps. The broad strokes are below, but you'll find the complete instructions in the recipe card at the end of the post.

1: Cook the bacon, onions, and garlic until the bacon is crispy and the onions are tender.

2: Add the artichoke hearts and cook until heated through. Drain the grease and set the mixture aside.

3: Cream the cream cheese and sour cream together. Then, add the Worcestershire sauce and chopped spinach.

4: Add the bacon artichoke mixture and stir well.

7: Butter the bread and place it butter-side down in a skillet. Then, top each slice with a large scoop of the spinach artichoke dip.

8: Top with more buttered bread and cook until the bottom slice is golden brown. Then, flip the sandwiches and cook until the other side is golden brown.

9: Cut in half and enjoy!

Substitutions and Variations

• You can use thawed and drained frozen chopped spinach in place of fresh.
• Full-fat Greek yogurt will work in place of sour cream.
• Use your favorite bacon in this recipe.
• You can use your favorite kind of bread for these sandwiches.

Equipment

• Measuring cups and spoons
• Knife
• Cutting board
• Mixing bowl
• Skillet
• Butter knife

Storage

I recommend making only as many grilled cheese sandwiches as will be eaten. The filling is very wet, so storing pre-made sandwiches won't work. You can, however, store the spinach artichoke dip.

Refrigerator: Store in an air-tight container for up to 5 days.

Freezer: This dip isn't suitable for freezing. When defrosted, it will break, becoming watery and grainy.

What to Serve with Grilled Cheese

This grilled cheese variation is delicious with all your favorite grilled cheese pairings. Check out my post on what goes with grilled cheese for some great pairing ideas.

Tips:

• Cook your bacon, onion, and garlic mixture on medium heat. That way, the bacon can get crispy without the onions and garlic burning.
• Drain your artichoke hearts well to avoid excess moisture.
• If using frozen spinach, defrost it and drain it thoroughly, ending by pressing it between sheets of paper towels in a colander to remove as much moisture as possible.
• Make your grilled cheese on medium-low heat so the bread toasts and doesn't burn.

FAQ

Other Grilled Cheese Recipes