Spinach Artichoke Grilled Cheese
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.
Cook your bacon and onions over medium heat so the bacon can get crispy without the onions burning.
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
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.
- Measuring cups and spoons
- Cutting board
- Mixing bowl
- Butter knife
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.
- 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.
If you cook your bacon and onion mixture on heat that’s too high, the onions will burn by the time the bacon is crispy.
If you don’t drain your artichoke hearts and frozen spinach (if you used it) extremely well, the excess moisture will make your dip watery.
Medium-low heat is the perfect heat for making grilled cheese. It allows the bread to toast slowly, giving a golden brown finish rather than burning.
Other Grilled Cheese Recipes
Spinach and Artichoke Grilled Cheese
Spinach artichoke grilled cheese combines spinach artichoke dip with grilled cheese sensibilities for a delicious treat everyone will love.
- 10 slices bacon, diced
- 1 cup onion, diced
- 2 tbsp minced garlic
- 1 can (14 oz) artichoke hearts, chopped
- 8 oz cream cheese, softened
- ½ cup sour cream
- 1 bunch fresh spinach, finely chopped OR 12 oz frozen chopped spinach (drained)
- 1 tsp Worcestershire sauce
- 12 pieces Sliced bread
- 8 oz butter, softened
- In a large skillet, saute diced bacon, diced onion, and minced garlic over medium heat. Cook until bacon is crispy and onions are tender.
- Add chopped artichoke hearts to skillet and cook for an additional minute. Remove from heat, drain grease off, and set aside.
- In a large mixing bowl, beat cream cheese and sour cream together.
- Add chopped spinach and Worcestershire sauce and stir again.
- Add bacon mixture and stir well.
- Butter one side of all pieces of bread and place two of them on your heated skillet, butter-side down.
- Place a large scoop of artichoke dip on both pieces of bread, completely covering them.
- Place remaining pieces of bread on top, buttered-side up.
- Cook for 4-5 minutes or until the bottom piece of bread is golden brown.
- Flip sandwiches and continue toasting for 4-5 minutes or until the other piece of bread is a golden brown.
- Remove from skillet cut in half, and serve.
Amount Per Serving Calories 722Total Fat 56gSaturated Fat 32gTrans Fat 1gUnsaturated Fat 20gCholesterol 150mgSodium 1050mgCarbohydrates 39gFiber 5gSugar 8gProtein 18g
Never miss my delicious recipes, cute creations, or household tips!