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Spinach and Artichoke Sandwich Melts Recipe

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Spinach and Artichoke Sandwich Melts Recipe

I love our Spinach Artichoke Dip, and was on the hunt to find a tasty spin on it!  I came across this recipe from Half Baked Harvest and ran to the store right then to get all the ingredients I needed to make it!

What is better than your favorite dip slathered over some toasty bread?  This recipe is also a lighter version of traditional spinach and artichoke dip by using Greek yogurt and very little cream cheese.

spinach and artichoke melts

Spinach and Artichoke Sandwich Melts Recipe

We turned our favorite spinach and artichoke dip into a delicious Spinach and Artichoke Sandwich Melt.
Serving6
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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Ingredients

  • 1 Tablespoon butter
  • 1 teaspoon minced garlic
  • 1 Tablespoon flour
  • ½ cup milk
  • 1 ounce cream cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ teaspoon pepper
  • ½ cup fat free Plain Greek Yogurt
  • 6.7 ounces grilled artichoke hearts, chopped
  • ½ cup frozen spinach, thawed, drained, and chopped
  • 1 loaf French bread
  • ¼ cup butter, for spreading

Equipment

Instructions

  1. Melt butter in a skillet over medium heat.  Add minced garlic and cook for two minutes.  Whisk in flour until a paste forms.  Cook over medium-low heat for 1 minute, then pour in milk.  Stir and cook one minute.  If your paste gets too thick, add a little more milk to thin it out slightly.  Add cream cheese, mozzarella, Parmesan and pepper.  Stir until cheeses are melted.  Whisk in Greek yogurt until sauce is smooth.  Fold in chopped artichokes and spinach.
  2. Heat a skillet or griddle to medium-low heat.  Butter the outsides of each slice of bread then spread 2-3 Tablespoons of the cooked dip on one slice of bread and top with another, with the buttered sides of bread on the outside. Cook sandwich until both sides of the bread are golden brown.

Nutrition

Calories: 422 kcal · Carbohydrates: 44 g · Protein: 17 g · Fat: 20 g · Saturated Fat: 10 g · Trans Fat: 1 g · Cholesterol: 46 mg · Sodium: 781 mg · Potassium: 195 mg · Fiber: 3 g · Sugar: 4 g · Vitamin A: 2342 IU · Vitamin C: 8 mg · Calcium: 249 mg · Iron: 3 mg
Cuisine: American
Course: Main Course
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

(Recipe adapted from  Half Baked Harvest)
Published: March 7, 2013Updated: May 8, 2024

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Questions & Reviews

  1. Paige Flamm says:
    This looks kind of amazing! I think I'm definitely going to have to give it a shot!

    Paige
    http://thehappyflammily.blogspot.com
  2. Sue says:
    This sounds delicious and looks so yummy!
  3. Lindsey Domer says:
    I love dipping bread into a nice hot spinach artichoke dip... Why not make a meal out of it? :) Fantastic idea!

    toddlindsey.com
  4. Eric Pepple says:
    These look simply amazing, can't wait to try! Thanks for sharing :)

    Happy Blogging!
    Happy Valley Chow
  5. Sinea says:
    Oh this sounds good! Thanks for sharing :)
    Sinea from Ducks ?n a Row
  6. Elizabeth Waterson says:
    Drool this looks like the perfect midnight snack right about now!
  7. Diana Miller says:
    Oh my word - that looks delicious! It's terrible that I'm seeing this right before bed (while I'm starving! lol). Thanks for linking up! Definitely going to feature this on Wednesday. XOXO
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  9. Janet Richardson says:
    I dearly love Spinach/Artichoke Dip - straight up or with diced seafood! I appreciated that you've given me another option by lightening it with yogurt. Think about the possibility of making this gluten free by putting it in a lettuce leaf as a roll up. Oh, baby, the possiblities you have opened up for me.... Thanks!
  10. Jackie Martin says:
    I think I would add diced water chestnuts to this for some extra added crunch.
  11. Jill K says:
    where would i find the nutritional information at for your recipes?
  12. Stephanie says:
    Amazing! Made these tonight with just a few tweeks. I hate Greek yogurt, so I substituted sour cream. For my vegetarians I added more mozzarella right before toasting. For the carnivores, I added a few strips of fresh bacon. I also used a harder bread, sliced sourdough. It made the sandwhich! Defiantly a recipe I will keep around.
  13. Nicole says:
    Where do you get your grilled artichoke hearts? Do you grill them yourself?
  14. Cyd says:
    We can usually find them at Wal Mart. The recipe works fine if the artichokes aren't grilled.
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