# What You’ll Need:
→ Spinach & Artichoke Dip
01 - 1 cup frozen chopped spinach, thawed and squeezed dry (approximately 240 ml)
02 - 1/2 cup canned artichoke hearts, drained and chopped (approximately 120 ml)
03 - 4 oz cream cheese, softened (115 g)
04 - 1/2 cup shredded mozzarella cheese (approximately 56 g)
05 - 1/4 cup grated Parmesan cheese (approximately 25 g)
06 - 2 tablespoons sour cream (30 ml)
07 - 1 small garlic clove, minced
08 - 1/4 teaspoon salt (1.25 ml)
09 - 1/8 teaspoon ground black pepper (0.625 ml)
10 - Pinch crushed red pepper flakes (optional)
→ Grilled Cheese
11 - 8 slices sourdough or white sandwich bread
12 - 4 tablespoons unsalted butter, softened (60 ml)
13 - 1 cup shredded mozzarella or Monterey Jack cheese (approximately 112 g)
# Directions:
01 - In a medium bowl, combine cream cheese, shredded mozzarella, grated Parmesan, sour cream, minced garlic, salt, black pepper, and crushed red pepper flakes. Mix until the mixture is smooth and well blended.
02 - Fold in the thawed spinach and chopped artichoke hearts until evenly incorporated into the creamy mixture.
03 - Arrange bread slices on a clean surface and spread butter evenly on one side of each slice.
04 - Flip the bread slices over and spread about 2 tablespoons of the spinach-artichoke dip onto the unbuttered side of four slices.
05 - Sprinkle shredded mozzarella or Monterey Jack cheese evenly over the dip on each slice.
06 - Top each with a remaining bread slice, buttered side facing outward, to form four sandwiches.
07 - Preheat the air fryer to 375°F (190°C) for 3 minutes.
08 - Place sandwiches in a single layer in the air fryer basket; cook for 4 to 6 minutes, flipping halfway through, until bread is golden and cheese is melted. Cook in batches if necessary.
09 - Allow sandwiches to cool slightly before slicing and serving.
