Spinach and Artichoke Grilled Cheese

Spinach and Artichoke Grilled Cheese

Spinach and artichoke dip is one of my all-time favorite dips. I make it a few times a year for different occasions, possibly a random Tuesday and/or the holidays.

There’s something about a toasted cheese sandwich that just doesn’t get old. For the cheese I used shredded mozzarella cheese instead of sliced cheese and put a little shredded cheese above and below the filling, which helped to increase the overall cheesy-ness.

This sandwich is easy to make and amazingly delicious. If you’re looking to add onto the amazingness you can add crispy bacon, rotisserie chicken, red pepper flakes, roasted red peppers, or even sub some feta for one of the cheeses.

Time Saving Tip: If you happen to make a spinach and artichoke dip for a party or get together and have some left over you can easily use that up. It also freezes nicely so you can use it for another time right out of the freezer after you thaw it.

Products used: Tuscan Herb Olive Oil


4 pieces sourdough bread (or favorite type of bread)
3 tablespoons SOOC Tuscan Herb olive oil
1 tablespoon garlic, minced
3 cups fresh spinach, chopped
1 ½ cup marinated artichoke hearts, chopped
1 medium onion, chopped
2 cups mozzarella, shredded
1 cup parmesan, grated
2 tablespoons mayonnaise, Greek yogurt or sour cream
salt and pepper


1. In a large frying pan heat one tablespoon of olive oil over medium heat. Add the garlic, onion, spinach for a few minutes and then transfer the mixture into a medium bowl.

2. Add in the spinach, artichokes, mayonnaise, mozzarella, parmesan, salt and pepper. Stir everything together. Grab your bread and spread half the mixture between two slices of bread and the rest of the mixture between the other two slices of bread. Add extra shredded cheese if desired.

3. Drizzle the remainder of the olive oil into your large frying pan and place the two sandwiches in. Cook over medium heat until both sides are golden brown and the filling has melted. Serve immediately.