PIN THIS RECIPE to any of your relevant boards if you want to make it later...


Prep Time: 20 mins | Cook Time: 10 mins | Total Time: 30 mins | Servings: 4 sandwiches

I never say no to these spinach and artichoke melts! This has been my favorite since I can remember. My favorite party dip is slathered on bread and topped with chicken, then cook to golden and crisp perfection!


1 (8 oz) jar of grilled artichoke hearts, or you can sub marinated artichokes chopped

1 clove of garlic, minced or grated

1 tbsp butter

1 tbsp flour

1/2 c. grated Parmesan cheese

1 oz. cream cheese

1/2 c. shredded mozzarella cheese

1/2 c. For Greek yoghurt, I used 0%

1/2 c. milk (I used 2%, but whatever you were fine)

1/2 c. Frozen chopped spinach, thawed, about 5 oz.

1 chicken breast grilled and sliced thin (optional)

1/2 tsp crushed red pepper flakes optional

1/2 tsp pepper

butter for spreading


8 slices thick sourdough or Tuscan bread

How to make Spinach and Artichoke Melts

Step 1: In a skillet, melt the butter over medium heat. Once the butter has melted, add the minced garlic to the skillet and cook for a few minutes. Then, stir in the flour until you have a paste. Continue to cook for about 1 to 2 minutes over medium-low heat. Next, whisk in the milk and cook for a minute more. You can add more milk if the paste is too thick

Step 2: To the skillet, add the cream cheese, mozzarella, Parmesan, and pepper. Stir well until the cheeses have melted. Then, whisk in the Greek yoghurt until smooth.

Step 3: To the sauce, add the chopped artichokes and spinach. Stir well.

Step 4: On medium-low, heat a skillet or griddle. Spread butter on the outside of every slice of bread. On the non-buttered side of each bread, spread about 1 to 3 tbsp of the spinach and artichoke dip. Top with a slice of grilled chicken if using. Then, cover with the other slice of bread, buttered-side up. Cook for a few minutes until both sides are golden and crisp and the cheese has melted.

Step 5: Remove from the skillet when done and slice. Enjoy!


PIN THIS RECIPE to any of your relevant boards if you want to make it later...