April is grilled cheese month! Who knew? There are only a few days left so I rushed to cook a good recipe. My husband got home from golfing just as I was finishing making these heavenly sandwiches and as any good wife would, I shared them with him (mind you, I never share spinach artichoke dip). We both wanted more, but I wasn’t going back to the kitchen again. These will definitely be on our dinner menu often.
3 cups fresh Spinach, chopped
3 canned Artichoke Hearts, chopped
1 Garlic clove, minced
1 tablespoon Olive Oil
2 tablespoon Sour Cream
1 cup shredded Mozzarella cheese
4 pieces Bread
Salt to taste
Oh, this is so easy! Heat the olive oil in a skillet. Add the garlic and sauté for about 30 seconds. Add spinach and sauté for two minutes or until just wilted. Add the artichokes and salt, and sauté until heated through, about two minutes. Drain off any liquid from the pan and stir in sour cream. There you have your basic spinach and artichoke dip.
Spread butter on one side of each of bread pieces. Heat a griddle pan over medium-high heat. Place two pieces of bread on the griddle buttered side down. Spread some shredded cheese, the spinach artichoke filling and some more cheese. Top with the other piece of bread buttered side faced up. When the bottom bread is browned, flip the sandwich and cook until the bread is toasted and the cheese is melted.
You might want to double the batch because you won’t be able to stop eating. Trust me!
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates. To learn more about Jas visit her About page.
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