This is spinach-artichoke dip transformed into a grilled cheese sandwich—no need to bake a dip and shuttle it from bowl to bread to mouth. The result is a gooey, handheld delight that’s easy to eat and impossible to resist. 
These sandwiches come together quickly with a simple creamy filling: cream cheese, sour cream (or crème fraîche), chopped artichokes, fresh spinach, garlic, lemon, and plenty of grated mozzarella and Parmesan. Divide the mixture between slices of quality sandwich bread, then spread the outsides with a blend of softened butter and mayonnaise. That combination gives the bread a rich flavor while helping it brown and crisp beautifully—mayonnaise adds oil and egg for extra browning and the butter adds flavor. Toast the sandwiches until the cheese is melted and the crust is golden; a cast-iron skillet is ideal for even browning and a nice crust. 
I’ve nearly exhausted my spinach-artichoke recipe stash—there are only a couple more extra-cheesy variations waiting to be shared. In the meantime, here are other spinach-artichoke favorites:
- Spinach-Artichoke Stuffed Mushrooms
- Classic Spinach-Artichoke Dip
- Spicy Spinach-Artichoke Dip
- Three-Cheesy Artichoke Dip
If you’ve ever wanted to turn spinach-artichoke dip into a full meal, this vegetarian grilled cheese is the answer. It’s satisfying, rich, and best enjoyed hot—serve with plenty of napkins. 
Spinach-Artichoke Grilled Cheese Sandwiches
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- Author: Amanda
- Yield: 2 sandwiches
Description
Your favorite spinach-artichoke dip in sandwich form: a quick, flavorful spread of garlic, lemon, cream cheese and two cheeses is tucked between bread and griddled until melty and golden. Perfect as a hearty snack or an easy vegetarian meal.
Ingredients
SPINACH-ARTICHOKE MIXTURE:
- 3 ounces cream cheese, at room temperature
- 2 tablespoons crème fraîche or sour cream
- 2 ounces fresh spinach, stems removed and torn into large pieces
- 5 artichokes packed in water, drained and coarsely chopped
- 1 garlic clove, finely minced
- Cayenne pepper, to taste
- Juice of 1/2 lemon
- 2 ounces (1/2 cup) freshly grated Parmesan cheese
- 4 ounces (1 cup) coarsely grated mozzarella cheese
- Kosher salt and freshly ground black pepper, to taste
TO ASSEMBLE:
- 4 slices good-quality sandwich bread
- 1 tablespoon softened butter mixed with 1 tablespoon mayonnaise
Instructions
- Make the spinach-artichoke mixture: in a medium bowl, combine the cream cheese, crème fraîche (or sour cream), spinach, chopped artichokes, minced garlic, cayenne, lemon juice, Parmesan, mozzarella, and salt and pepper. Mix until evenly combined.
- Assemble the sandwiches: divide the mixture between two slices of bread, spreading it evenly. Top with the remaining slices to form two sandwiches. Spread a thin layer of the butter-mayonnaise mixture on the outside of each sandwich.
- Cook the sandwiches: preheat a large skillet over medium-low heat (a cast-iron skillet works well). Place the sandwiches in the skillet and cover with a lid. Cook about 5 to 6 minutes per side, until the bread is golden-brown and the filling is melted and gooey. Remove from the heat and let rest for a couple of minutes before cutting and serving.
- Category: Sandwiches & Wraps, Vegetarian