Spinach-Artichoke Grilled Cheese
Fresh spinach and tender artichoke hearts are blended with melted cheese and a hint of garlic, all sandwiched between perfectly toasted, golden-brown slices of bread. It's a gourmet twist on a classic comfort food, perfect for a quick and delicious meal.
Recipe - Welcome
Spinach-Artichoke Grilled Cheese
0
Servings6
Cook Time30 Minutes
Calories546
Ingredients
1 (10 oz) pkg frozen spinach, thawed
1 (14 oz) can quartered artichoke hearts
1 (8 oz) pkg light cream cheese
1 cup part-skim mozzarella, shredded
3/4 cup parmesan cheese
1/2 cup light sour cream
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
12 slices multigrain bread
12 slices white cheddar
2 Tbs butter
Directions
- Squeeze all of the liquid out of the spinach. Place in the bowl of a food processor. Add artichokes, cream cheese, mozzarella, parmesan, sour cream, garlic powder, salt and pepper. Pulse to combine, and set aside.
- Build the sandwiches by spreading a thick layer of spinach-artichoke mixture on a bread slice. Top with 2 slices of white cheddar and another bread slice. Continue with remaining sandwiches. Heat a cast-iron skillet over high heat. Add the butter to melt. Add sandwiches, three at a time. Cook on both sides for about 3 minutes per side, or until bread is toasted and cheese is melted. Let cool slightly before cutting and serving.
- Note: Any leftover spinach-artichoke mixture can be used as a dip.
Nutritional Information
Calories: 546, Fat: 31 g (19 g Saturated Fat), Cholesterol: 90 mg, Sodium: 1453 mg, Carbohydrates: 37 g, Fiber: 8 g, Protein: 31 g.
0 minutes
Prep Time
30 minutes
Cook Time
6
Servings
546
Calories
Directions
- Squeeze all of the liquid out of the spinach. Place in the bowl of a food processor. Add artichokes, cream cheese, mozzarella, parmesan, sour cream, garlic powder, salt and pepper. Pulse to combine, and set aside.
- Build the sandwiches by spreading a thick layer of spinach-artichoke mixture on a bread slice. Top with 2 slices of white cheddar and another bread slice. Continue with remaining sandwiches. Heat a cast-iron skillet over high heat. Add the butter to melt. Add sandwiches, three at a time. Cook on both sides for about 3 minutes per side, or until bread is toasted and cheese is melted. Let cool slightly before cutting and serving.
- Note: Any leftover spinach-artichoke mixture can be used as a dip.
