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Spinach Artichoke Grilled Cheese | www.tasteandtellblog.com

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Someone please tell me that the calendar is wrong and that it isn’t already the last week of April. Because, seriously. It can’t be.

I can’t believe it’s the end of National Grilled Cheese Month, and I haven’t even shared one single grilled cheese sandwich this month. It’s a travesty.

Thank goodness we still have a few days left, and I’ve got 2 grilled cheese sandwich recipes up my sleeve. I almost forgot about them, because I created them a little while back for Grate. Pair. Share. – an amazing online magazine put out by my friends at the Wisconsin Milk Marketing Board. This sandwich, along with another that I will share with you tomorrow, are in this online issue that is stuffed full of amazing grilled cheese sandwiches. Seriously – the creativity is off the charts.

And this sandwich – well, I could probably eat it every day and still get excited about it. It really was the perfect combination of flavors. Kind of like spinach artichoke dip, but warmed in between two slices of buttered, toasted bread. Pure heaven, I tell ya.

So excuse me while I go off and make myself a sandwich for lunch. Grilled. With cheese. All in the name of celebrating!

Spinach Artichoke Grilled Cheese
Prep time
Cook time
Total time
Spinach artichoke dip meets grilled cheese sandwich in this tasty, gooey lunchtime recipe.
Serves: 4 servings
  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, peeled and smashed
  • 6 oz baby spinach (about 4 cups)
  • Dash of freshly grated nutmeg
  • Salt and pepper
  • 3 tablespoons sour cream
  • ½ cup chopped artichoke hearts
  • 8 slices white bread
  • 2 tablespoons softened butter
  • 1 cup Wisconsin Monterey Jack cheese, grated
  1. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook for a minute or two to let the oil infuse with the garlic. Remove garlic and discard.
  2. Add the spinach to the olive oil and cook until it is wilted down. Add in the nutmeg and season to taste with salt and pepper. When the spinach is wilted down, stir in the sour cream and the artichoke hearts.
  3. Butter one side of each of the slices of bread. Place 4 slices, butter side down, on a griddle. Place ⅛ of a cup of the cheese on each slice. Divide the spinach mixture evenly between the 4 slices of bread, then top with an additional ⅛ cup of cheese. Place the remaining 4 slices of bread on top, butter side out.
  4. Grill until golden brown on each side, about 3-5 minutes. Let cool for a couple of minutes before serving.


Want more grilled cheese?

Toasted Cheese Sandwiches | www.tasteandtellblog.comToasted Cheese Sandwiches


Fried Green Tomato, Bacon and Pimiento Sandwich | www.tasteandtellblog.comFried Green Tomato, Bacon and Pimiento Sandwich


Italian Style Monte Cristo | www.tasteandtellblog.comItalian-Style Monte Cristo


Around the Web:
BBQ Pulled Pork Grilled Cheese from Closet Cooking
Strawberry Bruschetta Grilled Cheese from FoodieCrush
Grilled Cheese with Spicy Havarti, Cilantro Pesto and Roast Tomatoes from Mountain Mama Cooks



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31 Responses to Spinach Artichoke Grilled Cheese

  1. Spinach & Artichoke Dip is my fave dip in the whole world. I can imagine this is like eating my fave dip, with cheese. And warm bread. Comfort food at it’s finest!

  2. Rosa says:

    A scrumptious tasted sandwich! That filling must be very tasty.



  3. I love how creative people are getting with grilled cheese these days! So many ideas out there. Your sandwich is making me hungry! Looks wonderful.

  4. leslie says:

    Ohhh my. This looks like the best grilled cheese sandwich EVEHHHHHH!

  5. Tracey says:

    I was *just* thinking how I’d let the entire month of April pass without a single grilled cheese on the blog. Food blogger fail on my part 🙂 I wish I had the ingredients on hand to make this one, such a great combo!!

  6. Tieghan says:

    This is combo!! I have a recipe on my blog a lot like it, but your looks killer! I love the Monterey Jack Cheese! Holy YUM!

  7. Joanne says:

    I made a spinach and artichoke grilled cheese a while ago and the flavor combo was SO GOOD! Plus all those veggies totally make it health food 😛 WIN.

  8. Oh that looks insaaaaaaaaaaaneleleyeeeleylyly good.

  9. Spinach and Artichoke Dip meets Grilled Cheese and falls in love. I am sooo jealous! I want some of that lovin’! Yum!

  10. This combo was by tummy singing!

  11. I cannot believe April is almost over either! I kept meaning to make some sort of grilled cheese but never did. Love this version.

  12. My favorite dip turned into a grilled cheese! LOVE!

  13. DrOOOOOOOling! This sammie just made my day!

  14. Reminds me of spinach artichoke dip. Yum!

  15. Yes please, grilled cheese perfection!

  16. Aggie says:

    I’m loving this Deb!! Spinach & artichoke anything rocks. Yea I’m freakjng that may starts Wednesday!!

  17. kristy says:

    You can never go wrong with grilled cheese. The flavor combos are endless and delicious. This one is no exception – delicious!!!!

  18. Karen says:

    These are a definite must try! Thanks so much for your post, I will be enjoying these in no time!! Yumm!

  19. You know I love my sandwiches. This is great, Deborah!

  20. Chels R. says:

    Seriously, looks amazing!

  21. And this is how we get our hubbys to eat veggies–stuff them in a grilled cheese!

  22. Spinach artichoke dip is my favorite! Love the flavors in a grilled cheese!

  23. Emily says:

    I’m thinking we now need a grilled cheese night of the week!

  24. Nutmeg Nanny says:

    This is a drool worthy sandwich 🙂 I love artichoke!

  25. Best grilled cheese ever! Plus, the spinach-artichoke combo is one of my favorites!

  26. Becky says:

    This is my kind of grilled cheese!! Looks fabulous Deb!!

  27. Rebecca says:

    I’m not all that familiar with artichokes. Do you used canned artichokes or fresh? Thanks!!

  28. Amy says:

    Thanks so much for this amazing recipe! I substituted smoked gouda and a little mozzarella in place of the Monterey Jack because it was what I had, and Greek yogurt instead of the sour cream. The garlic-infused oil really ties it all together nicely. I’ve made it twice already in the past week, paired with some tomato soup. Perfect for dipping – sooooo delish! My hubby and I loved it!

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