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Buttery and toasty bread with an incredibly gooey and delicious filling. This easy Spinach and Artichoke Dip Cheese Melt is everything a grilled cheese sandwich should be and then some!! The addition of peperoncini adds brightness and zing to this delicious sandwich!
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5 from 2 votes

Spinach and Artichoke Dip Cheese Melts

Buttery and toasty bread with an incredibly gooey and delicious filling. This easy Spinach and Artichoke Dip Cheese Melt is everything a grilled cheese sandwich should be and then some!! The addition of peperoncini adds brightness and zing to this delicious sandwich!
Course Appetizer, Lunch, Main Course, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 sandwiches
Calories 452kcal

Ingredients

  • 2 tablespoons butter, plus more for spreading on the sandwiches
  • 2 garlic cloves, minced
  • 1/4 cup onion, chopped
  • 1/4 cup Mezzetta peperoncini, chopped finely
  • 2 ounces cream cheese
  • 1 (15-ounces) can artichoke hearts, cut into big chunks, gently squeezed from its liquid
  • 8 ounces fresh spinach
  • 6 ounces mozarella cheese, shredded
  • 5 ounces triple cheddar, shredded (you can use any combination of cheddar cheese or just sharp cheddar)
  • 2 ounces Parmesan cheese, grated
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon ground black pepper
  • 12 bread slices, country white or regular white

Instructions

  • Melt 2 tablespoons of butter in a skillet over medium-low heat.
  • Add the garlic and onion and cook for about 3 - 4 minutes or until the onions are soft and become translucent making sure your heat is low enough not to burn the garlic. 
  • Add the peperoncini and cook for an additional 2 minutes. Stir in the cream cheese, mixing well until melted and well combined.

  • Add the artichoke hearts, spinach, salt and pepper. Mix to combine. Cook stirring often for about 4 minutes or until the spinach is wilted. You can place a lid over the skillet to help the spinach wilt quickly and evenly. Remove from the heat and let cool for a few minutes.
  • Add the mozzarella, cheddar and Parmesan cheeses to the spinach mixture stirring well to combine.
  • Spread butter to one side of each bread slice. Spread about 1/3 cup of the spinach/cheese mixture to the non buttered side of a bread slice. Top with a slice of bread - butter side up.
  • Heat a skillet or grill pan over medium-low heat. Cook the sandwiches, in batches, until they are golden brown and crispy on each side and the filling is warmed through and melted about 6 minutes. Cut the sandwiches in half, and serve immediately.

Nutrition

Calories: 452kcal | Carbohydrates: 32g | Protein: 23g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 75mg | Sodium: 951mg | Potassium: 405mg | Fiber: 3g | Sugar: 4g | Vitamin A: 4315IU | Vitamin C: 15.7mg | Calcium: 544mg | Iron: 3.4mg