Prep
Cook
Serves
5 mins.
10 mins.
4
I’m a fan of Grilled Cheese and Tomato Soup and I’m always looking for new ways to make a Grilled Cheese Sandwich.
This is my latest creation that I served alongside this delicious Tomato Soup called Christmas Soup. It’s the soup that’s pictured above and I highly recommend trying it out with this amazing sandwich.
My husband isn’t a fan of mayonnaise so for this easy Spinach and Artichoke Dip Grilled Cheese I left out the mayonnaise and Greek yogurt that I normally use in my Spinach and Artichoke Dip. I didn’t miss either and the filling didn’t slide off of the bread as I dipped the sandwich into the soup, but if you want the traditional dip flavor then definitely add a couple of tablespoons of each of them into the filling.
I hope that you’ll try this recipe today and leave a comment below. Also, for daily updates follow @lifeabovethecafe on Instagram, Facebook, and Pinterest using the social media icons found on this page.
Chop the baby spinach into bite sized pieces. Drain and chop the canned artichoke hearts.
Over medium high heat, melt 1/2 tablespoon of butter in a large nonstick skillet and add the chopped spinach. Wilt the spinach down and then add the chopped artichoke hearts. When the mixture is warmed through add the cream cheese and stir it constantly, allowing it to melt.
Sprinkle the mixture with the seasonings. I like a stronger garlic flavor, so I recommend tasting the mixture and adding your favorite amount of salt, pepper, and garlic powder (I sprinkle it over the entire surface). Stir everything together with the Mozzarella Cheese (use 1 to 1 & 1/2 cups of cheese – your preference). Once the cheese is melted spoon the mixture onto the bread and form a sandwich. Grill the sandwiches in melted butter until toasty and golden on both sides.
Refrigerate any leftovers.
Note – minced fresh garlic is delicious in this as well so substitute it for the garlic powder if desired.
