Spinach Artichoke Melt

Looking for a way to “eat your greens” that’s both easy and delicious? This spinach artichoke melt is our new favorite way to get all the wonderful nutrients packed in those dark leafy greens, and a taste sensation, to boot! When you don’t have the time and energy for something like a calzone, this open faced sandwich is a great (and perhaps even tastier) option. If you are a fan of spinach artichoke dip, you’ll love this – and you won’t have to share! I’d even contend that you don’t have to like the taste of spinach to enjoy this one. Combined with the sour cream, cheese, and artichokes, it makes for a pretty magical combination.

Spinach Artichoke Melt

Armed with some spinach from the market and a vague idea of what a spinach melt should taste like (I’m not sure I’d ever had one, but I was intrigued after seeing one listed on a menu), Alex and I set about to create the perfect spinach artichoke melt. After some experimenting, the final result exceeded my expectations. Not only was this sandwich simple and fairly quick to put together, it’s also pretty healthy – much more so than the typical mayo and cream cheese laden spinach dip.

To make this open faced sandwich even healthier, you can substitute the sour cream with plain yogurt. Yogurt isn’t quite as tangy as sour cream, but it works pretty well here. You can also use less cheese, but the whole point of a melt is for it to be, well, melty! Monterrey jack cheese is our favorite for this sandwich, but you can use any sliced cheese that you have on hand. Just make sure to choose one that will go gooey under the broiler, otherwise you won’t get the full effect.

Try this spinach artichoke melt for a simple lunch or dinner, or as an appetizer on toasted baguette slices as crostini. Everything can be prepped ahead of time; just top the toasted bread slices when you’re ready to serve, and put the piping hot mini sandwich melts on a nice platter for people to enjoy. I know this one will be making a return appearance at our house quite soon!

Looking for more easy sandwich recipes?

This recipe is…

Vegetarian. For gluten-free, use gluten-free bread.

Did you make this recipe?

If you make this spinach artichoke melt, we’d love to hear how it turned out. Leave a comment below or share a picture and mention @acouplecooks on Facebook or Instagram.


Spinach Artichoke Melt

1 Star (1 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 3 minutes
  • Total Time: 13 minutes
  • Yield: 2
  • Category: Main Dish
  • Method: Baked
  • Cuisine: American


A quick and easy vegetarian lunch or simple dinner, this spinach artichoke melt combines the best of a sandwich and spinach artichoke dip.


  • 2 cloves garlic
  • 7 ounces canned artichoke hearts
  • 1 bunch spinach
  • 4 slices of good bread
  • 1 tablespoon olive oil
  • 3 tablespoons sour cream
  • 4 slices Monterrey jack cheese
  • Kosher salt
  • Olive oil


  1. Mince 2 cloves garlic. Chop the artichokes. Wash and stem the spinach, then chop it coarsely.
  2. Lightly toast the bread slices in a toaster.
  3. Heat 1 tablespoon olive oil in a skillet. Add the garlic and saute for 30 seconds. Then add the spinach and a pinch of kosher salt, and saute for a few minutes until just wilted. Drain remaining liquid from the pan.
  4. In a small bowl, mix the drained spinach with the chopped artichokes. Add 3 tablespoons sour cream and a pinch of salt. Mix to combine. Taste and add additional salt or sour cream as necessary.
  5. Spread the mixture over the four slices of bread, and top each with a slice of Monterrey jack cheese. Broil under a broiler until the cheese is melted.

Keywords: spinach artichoke melt



About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.


  • Reply
    Caramel Wings
    February 15, 2011 at 8:26 am

    This looks delicious! I am just wondering, if I should try it with Hung yogurt instead of the sour cream just to make it a little more healthy? Just a thought! Let me know what you think :) I love your recipes, fairly simple and the pics make me wanna try out stuff :)

    • Reply
      February 20, 2011 at 10:35 pm

      Since there’s so little sour cream in the recipe, I’m not sure any substitution would do much to change the “health” content — so I’d go ahead and substitute based on your taste preference! I’m sure that hung yogurt would be a delicious option :)

      • Reply
        Caramel Wings
        February 21, 2011 at 9:03 am

        Awesome :) Yeah, it was basically because Sour Cream is so hard to find in India!! I’ll definitely try this one!

  • Reply
    City Share
    February 15, 2011 at 12:02 pm

    Wow, that is a great idea. I have been craving artichokes lately (I’m pregnant), and this would be a great way to turn it into a meal. Thanks for the idea.

  • Reply
    February 15, 2011 at 11:13 pm

    I love that plate and knife! And anything toasted and cheesy. :)

    • Reply
      February 20, 2011 at 10:41 pm

      Thanks, me too (on both counts)! We’ve been lucky enough to receive some wonderful gifts to help with our food presentation — these are courtesy of the fabulous taste of my sister in Seattle :)

  • Reply
    February 21, 2011 at 2:07 pm

    Are those forks for right-handers? For shame! Lefties unite! :p.

  • Reply
    Zo @ Two Spoons
    February 21, 2011 at 3:41 pm

    Oh lordy, I LOVE spinach and artichoke dip but almost everyone I know dislikes it, so this is a perfect solution for a one-person serve. Looks freakin delicious. Cheers!

  • Reply
    Lindsay @ Pinch of Yum
    February 22, 2011 at 8:59 am

    It’s like my favorite appetizer morphed into a semi-healthy meal!! Awesome. Not to mention, I have all of these ingredients in my cupboard! So… we’re probably having this for dinner tonight. :)

  • Reply
    February 27, 2011 at 7:31 pm

    Tried this tonight and it was delicious. Great recipe Alex and Sonja! Thanks.

    • Reply
      March 1, 2011 at 2:26 pm

      Thanks!! So glad you enjoyed it! I can’t wait to make it again :)

  • Reply
    March 3, 2011 at 12:55 pm

    Oh, this looks SUPER tasty! I HEART artichokes :D YUM!

  • Reply
    March 3, 2011 at 1:57 pm

    Wow this looks so healthy and delicious :) What a perfect dish!

  • Reply
    March 3, 2011 at 4:52 pm

    looks great- would sure melt into your mouth. Loved the recipe

  • Reply
    March 3, 2011 at 10:33 pm

    Spinach and artichokes are my favorite. I will definitely make this; thanks for the recipe.

  • Reply
    Ruby Jo
    June 3, 2011 at 10:41 am

    This is definitely one I will try when I can add dairy and gluten back in my diet. It sounds like a great dinner to me.

    I forgot to tell you that I tried the roasted cauliflower–and oh my goodness, was it great. I am temporarily on a anti-inflammation diet of no grains, dairy, sugar (even fruit), yeast, and alcohol–I could not add the lemon yet, so I sprayed on Bragg’s Liquid Aminos from the health food store. It was so delicious that I ate the entire head of cauliflower, went back to the store the next night and fixed it again!!! I loved it.

    Oh, yeah, Alex, you were right in guessing about the hard-boiled eggs, they were not quite done just by adding a few minutes. I needed to soak them about 30 instead. Oh well, live and learn!!

    I am wondering if you guys have found a way to serve kale (I saw the frittata–but more as a side dish? I have tried it many times and never like the texture–yet I know it is so good for you. Any ideas?
    Take care, Ruby Jo

  • Reply
    Rose Smith
    January 7, 2012 at 5:06 pm

    Looks great! I’m going to try it with pepper jack cheese. :-)

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