This spinach-and-artichoke-dip grilled cheese offers the classic ooey-gooey filling, packed with plenty of spinach and artichokes, between two slices of crispy toasted bread so you can ditch the dipping.

Ingredients

• 4 ounces frozen chopped spinach, thawed and squeezed dry
• 1 cup chopped canned artichoke hearts, patted dry
• 3 ounces cream cheese, at room temperature
• 3/4 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 3/4 teaspoon garlic powder
• 1/4 teaspoon ground pepper
• 8 slices whole-wheat sandwich bread
• 3 tablespoons extra-virgin olive oil, divided

Procedure

1. Place spinach, artichokes, cream cheese, mozzarella, Parmesan, garlic powder, pepper and salt in a large bowl. Stir to combine well.
2. Divide the spinach mixture among 4 bread slices (about 1/2 cup each). Top each with another slice of bread.
3. Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 2 sandwiches and cook until crispy and browned, about 3 minutes. Flip and continue cooking, adjusting heat as necessary, until the cheese has melted and the filling is hot, 2 to 3 minutes more. Repeat with the remaining 1 1/2 tablespoons oil and 2 sandwiches. Serve immediately.