Spinach and Artichoke Dip & Sandwich Melts

spinach and artichoke sandwich cut in half

5 from 2 reviews

This spinach and artichoke sandwich melt and dip recipe will be a winner at your house too! Serve as a dip or sandwich melts.



For Dip:

  • 1 tablespoon butter (or olive oil)
  • 1 clove garlic, finely chopped or grated
  • 1 tablespoon flour
  • 1/2 cup low fat milk
  • 2 tablespoons cream cheese, softened
  • 1/2 cup shredded Monterrey jack cheese
  • 1/2 cup grated Asiago cheese (or parmesan)
  • 1/2 cup Greek yogurt (or sour cream)
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon pepper
  • 3 large handfuls fresh spinach, chopped
  • 68oz jar (or can) marinated artichokes, drained and chopped

For Melts:

  • 8 slices sourdough bread
  • olive oil for grilling


  1. For Dip:
  2. In a medium sized skillet over medium low heat, sauté garlic in olive oil for a minute or two. Drizzle flour over garlic and mix well with a rubber spatula until it becomes a thick paste.
  3. Toast the garlic “paste” for another minute or two and slowly begin to stir in milk. Stir to combine until you make a roux (southern word for base).
  4. Next, ad softened cream cheese, grated Monterrey Jack cheese, Asiago, red and black pepper. Continue stirring until cheeses melt. At first, it will resemble a thick cheesy clump, keep on stirring.
  5. Once all cheeses are combined, add in Greek yogurt. Stir well to combine into a smooth cheesy base.
  6. Add in chopped artichokes and spinach; stir well to combine it all. Turn off heat and cover to keep it warm.

For Melts:

  1. Spread the olive oil on the outsides of your bread slices. Heat a skillet (I often use my pancake griddle) over medium heat.
  2. Depending on the size of your bread slices, spread anywhere between 2 Tablespoons to ¼ cup of spinach and artichoke mixture onto one bread slice and top with another to create a sandwich (making sure oiled ends are on the outside).
  3. Grill each sandwich on one side until golden brown and crispy (2-3 minutes per side) and then flip and press lightly to grill the other side.
  4. Serve immediately.



Use any extra dip with crackers, or inside a tortilla as a spinach and artichoke quesadilla!