Your New Love: Spinach Artichoke Melts

There is never a bad time for spinach artichoke melts. One of the things I didn’t get enough of last year was spinach artichoke dip. Why? Not enough social occasions that required dip. Side note: why are dips relegated to social occasions? We need more everyday dip-page. Anyway, I cured that really quickly when I thought, okay but what if I made spinach artichoke melts, but like really cheesy, a little spicy and buttery?

Honestly I’ve been making this most of the winter and it’s been a slight crime that I haven’t shared them with you. You cannot mess these spinach artichoke melts. Add more cheese. Less. More creamy, less creamy, HOWEVER YOU WANT YOU DO IT!

I think what inspired me was during the period where most people were making sourdough I was dropped a loaf of bread. Yes, I was just gifted carbs and I am not going to look gift carbs in the face. So after being given a beautiful loaf I realized I wanted to make melts. Lots of melts. And thus, my spinach artichoke melts were born.

If I was having people over I would absolutely make a huge batch of these. (I once did a grilled cheese surprise party) Even when they are room temperature they are delicious. Again, they are bread + butter + dip + cheese so like, there is nothing about that which isn’t good, hot or cold.

You can absolutely scale this recipe back or up. Do whatever you want, but just make it. Points for adding a soup with this for the ultimate snow day meal. Chicago has been fueling my soup + sandwich love so obviously these melts are happening for lunch and dinner. (Not breakfast… yet, but I’m open to it.)

Spinach Artichoke Melts

Love spinach artichoke dip but don't have a reason to make it? Enter spinach artichoke melts that are cheesy, creamy and buttery! They are super easy to make and can be make for just yourself or a whole crowd.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course Main Course

Servings 2

Equipment

• Cast Iron Skillet

Ingredients

  

• 4 Slices Sourdough Bread (or bread of your choice)
• 1/2 Cup Shredded Parmesan Cheese
• 3 TBSP Mayo
• 1 TBSP Minced Garlic
• 1/2 TBSP Crushed Red Pepper (reduce according to your heat tolerance)
• 1 Box Frozen Spinach -Thawed, Squeezed and Drained
• 1/2 Can Spinach Artichoke Hearts – Chopped
• Maldon Salt Flakes (to taste)
• Fresh Cracked Pepper (to taste)
• 2 TBSP Butter (split between the two sandwiches)

Notes

Thaw frozen spinach, drain and squeeze till you can’t get any more water out of it. When you think you’re done, do it again. Trust me, there’s few things more annoying than watery spinach in this. 

Chop artichoke hearts into chunks and place into a bowl with spinach, mayo, cheese, red pepper flakes, salt, pepper and garlic. 

Divide mixture between two sandwiches. 

Heat cast iron skillet on medium and place 1 TBSP of butter to melt. Place one sandwich and grill 4-5 minutes each side until golden brown and melting. Repeat for second sandwich.  

P.S. Want to take this up another level? Use these Maldon smoked sea salt flakes. They make everything magical. Don’t believe me? I’ve had people doubt me on this before. Now their blood pressure is out of control due to their love of Maldon smoked sea salt flakes. It’s not the worst legacy.

Straight up just sprinkle that salt on top after you’re done and thank you later.