Spinach and Artichoke Sandwich

Servings: 4

Prep Time: 10

Cook Time: 10

Total Time: 20

This epic spinach and artichoke sandwich is made with everyone's favorite dip! A cheesy and easy recipe.

5 from 19 votes

In a medium 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. Toast the garlic "paste" for another minute, then slowly stir in milk. Stir to combine until you make a roux (a southern word for base).
Next, add softened cream cheese, grated Monterrey Jack cheese, Asiago, red and black pepper. Continue stirring until the cheeses melt. At first, it will resemble a thick cheesy clump, keep on stirring. Once all cheeses are combined, add in Greek yogurt. Stir well to combine into a smooth cheesy base.
Add in chopped artichokes and spinach; stir well to combine it all. Turn off the heat and cover to keep it warm. Use it as a dip or to make this sandwich.

Spread the olive oil on the outsides of your bread slices. Heat a skillet over medium heat. I often use my pancake griddle.
Depending on the size of your bread slices, spread anywhere between 2 tablespoons to ¼ cup of artichoke dip onto one bread slice and top with another to create a sandwich (making sure oiled ends are on the outside).
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. Serve hot.

This recipe yields approximately 2 cups of dip. Refrigerate leftovers in an airtight container for up to 1 week or freeze for up to 3 months. Warm up lightly before serving.