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Ah, ha. I’ve got a doozy for you today.

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Spinach and Artichokes Melts! Yes!

So you know your favorite party dip, spinach and artichoke? Yeah, I totally slathered that ALL over some bread and grilled it up grilled cheese style. It’s pretty much the best thing your face is gonna meet today. I mean it’s Monday, let’s be honest we don’t encounter a whole lot of amazingness on a Monday. No offense to your boss, husband, your kids or that boring turkey sandwich you would have eaten.

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Have you guys ever been to a Claddagh Irish Pub? They have a few in Ohio, Pennsylvania and I think a few other states in the Midwest. I have only been there a handful of times when I was younger, but I always got the same thing, the Chicken Spinach Melt.

My grandma and I would go shopping on the weekends a lot, we like to shop and she loves to go out to lunch. So we’d shop, work up quite the appetite, and have some lunch. I know pretty fun right? Sounds like a good Saturday to me!

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I have no idea what was in that melt other than spinach, artichokes and chicken. Honestly I can not even believe I remember what it tasted like it was so long ago, but I created a pretty good copy cat.

Basically the spread is a lightened up version of spinach and artichoke dip. Seriously, I could eat this stuff with a spoon it’s so good (good thing the recipe makes extra dip, you know for the “taste test”). Slather it on some sourdough bread and grill in a pan so it gets all oozy, gooey, crispy and delicious! Yeah, I know. Whoa!

Trust me this is gonna brighten your Monday right up. Oh and hey, isn’t that big sporting event thingy this Sunday? Oh yeah the Super Bowl. Yeah, this is pretty much perfect for that.

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Spinach and Artichoke Melts

Author: Tieghan Gerard
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Calories Per Serving: 645 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

  • 1 tablespoon butter
  • 1 clove garlic minced or grated
  • 1 tablespoon flour
  • 1/2 cup milk (I used 2% but whatever you have will be fine)
  • 1 ounce cream cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/2 cup greek yogurt I used 0%
  • 1/2 teaspoon crushed red pepper flakes optional
  • 1/2 teaspoon pepper
  • 1/2 cup frozen chopped spinach thawed, about 5 ounces
  • 1 (8 ounce) jar grilled artichoke hearts or you can sub marinated artichokes chopped
  • 1 chicken breast grilled and sliced thin (optional)
  • 8 slices thick sourdough or tuscan bread
  • butter for spreading

Instructions

  • Melt butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Whisk in flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook one minute, if your paste gets too thick splash in more milk.
  • Add cream cheese, mozzarella, parmesan and pepper. Stir until cheeses are melted. Stir in the greek yogurt until smooth. Chop artichokes and spinach and add to the sauce. Stir to combine. Dip will be thick, just use some muscle and stir in those veggies!
  • Heat a skillet (or griddle, etc) oven medium-low heat. Butter the outsides of every bread slice, then spread a good amount (any where from 1-3 tablespoons) of the spinach and artichoke dip on the inside (the non-buttered side) of each slice. If using, top one slice with the sliced grilled chicken. Top off with another slice of bread, buttered-side up. Cook until each side is golden and crisp and cheese is melted, then gently flip and do the same.
  • Slice and serve.

Notes

You will have leftover spinach and artichoke dip. You can use this again for sandwiches the next day, as a sauce, for paste or as a yummy dip!
View Recipe Comments

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So deliciously awesome. Ahhh.

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Comments

  2. Wow! I’ve recently discovered your blog, and I’m totally loving these recipes! I’m so disappointed I have to wait till next grocery day to grab the ingredients, this looks so amazing!

    Reply

  3. All I have is a large jar of artichoke hearts. About how many cups of chopped artichokes would I use? I was thinking maybe 1/2 cup…or 1 cup?

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      1. Thanks so much for your reply to my previous question. I have a couple more…can this be frozen and have you ever done that? I LOVE this recipe!

        Reply

        1. Hi Pam! I have never froze these and honestly, I cannot say for sure how the texture would turn out. I think it is worth a try though. Let me know how it goes!

          Reply

  4. I am hosting a party this weekend and wanted to make spinach artichoke cups in filo dough, would I be able to fill them with this dip and bake in the oven?

    Reply

  7. I just love this recipe, it’s so yummy and easy. Do you think you could freeze the leftovers to make more sandwiches at a later date?

    Reply

    1. Hmm…I am not sure. I do think you could do it, but I think the sandwiches may be a little less crisp that is all. Let me know how it goes and I am so glad you love these!! 🙂

      Reply

  9. I made this tonight and it was awesome…whole family loved it, and I have pretty picky eaters in my family. Definitely going to make again!!

    Reply

  10. I made these tonight and they were delicious!! I didn’t change a thing. 🙂 Thank you so much for an AMAZING recipe!!!

    Reply

  11. Made these for dinner tonight. One word: amazing!
    Very easy to make! I actually used plain yogurt instead of the Greek (only kind I had on hand) and they turned out amazing. I advise using the red pepper-gives it a nice kick. I’ll definitely be making this again.

    Reply

  13. I just made this to pack away and use at a later date. I mopped up the extra that was in the pan with the heel of untoasted bread and it was super yummy! I was a little worried about the 1/2 tsp of red pepper flakes but it added a really good heat! Thanks for posting this recipe 🙂

    Reply

    1. Yay! Thanks Deana! I am so glad you like these. Thanks for letting me know and giving the recipe a try!

      Reply

  14. My friends just made these for me for my birthday lunch and we all agreed,as we took a bite, all you could hear was , yummmmm

    Reply

  15. This was OUTSTANDING.
    I doubled the recipe but only used 5 ounces of the greek yoghurt, I realized after the fact that I only bought the small container.

    Reply