Leftover Spinach-Artichoke Dip? Make A Sophisticated Grilled Cheese

Spinach artichoke lovers, rejoice! There's a fancy way to take advantage of this tasty dip — and it involves a classic American dish: grilled cheese. Of course, using spinach-artichoke in different recipes is nothing new. The cheesy veggie flavors have been known to make appearances in a variety of vehicles. Our spinach-artichoke sandwich, for example, puts cream cheese, spinach, and marinated artichoke hearts in between French baguette halves, after which the whole thing is baked until golden. And, on TikTok, a recipe for pasta made with Trader Joe's spinach-artichoke dip has become popular.

It's clear that carbs go with spinach-artichoke dip like peanut butter goes with jelly. But to up your sandwich game even more, try using it in a delicious, extra-cheesy grilled cheese. It will certainly boost the nutritional value of your sandwich — not that you needed one more reason to treat yourself to the classic meal.

Use spinach-artichoke dip as a grilled cheese filling

If you have leftover spinach-artichoke dip, don't throw it away — make it into a decadent grilled cheese. There's a few different ways you can accomplish this. One is by simply using your dip as the only filling in a grilled cheese. If stuffing a sandwich with dip sounds odd to you, think of it as a cheese with veggies mixed in — because that's essentially what it is. Our recipe for slow cooker spinach and artichoke dip uses cream cheese, Parmesan cheese, Greek yogurt, spinach, and artichoke hearts, among other ingredients.

Once you've slathered your dip in between two slices of bread, feel free to make this grilled cheese just like you would any other — in fact, because dip is already gooier than cheese slices, it may take even less time to melt. But to jazz this meal up even more, try adding a dollop of spinach and artichoke dip on top of the cheese in a standard grilled cheese recipe. You can never have too much cheese here, after all.

If you opt for the latter, you may want to choose a cheese that melts well, but will also hold up against the already-drippy dip. Provolone, Swiss, sliced mozzarella, and cheddar are all sublime options, but you may want to stay away from gooier cheeses like Brie, raclette, cream cheese, mozzarella balls, and Boursin, which could be too runny when combined with dip.