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Spinach and Artichoke Grilled Cheese

Oh boy Oh boy, these are sensational! Try not to eat all of the dip before you make your grilled cheeses!

Grilled Cheese Ingredients:

Spinach and Artichoke Dip, recipe here for the oven or below for stove top

Your choice of a hearty bread, sliced

1 stick of Earth Balance Butter, softened

1 cup of Daiya Mozzarella shreds

Beyond Meat Chicken-less grillers, cooked

Prepare your Grilled Cheese:

Butter your sliced bread on one side

Heat pan over medium heat

Add your bread, butter side down

Place a spoonful of Spinach artichoke mix

Top with a sprinkle of mozzarella

Place your top bread on, butter side up

Press down

When bottom bread begins to brown carefully flip

Allow other side to brown, press down and remove from heat

Serve immediately

Spinach & Artichoke Ingredients:

10oz frozen spinach, defrosted

1 11.9 oz Jar of marinated artichokes, drained and chopped

2 tablespoons of crushed garlic

1 tablespoons of olive oil

1 tablespoon of earth balance butter

1 tablespoon of flour

1/3 cup of almond milk

1 cup of Daiya Mozzarella Shreds

3/4 cup of Ms Vegan Parmesan, recipe below or FYH parmesan

2 tablespoons of FYH cream cheese

3/4 cup of FYH Vegenaise

Salt and Pepper to taste


In a large sauce pan heat your olive oil and garlic

Add in your chopped artichoke and spinach

Saute for 5 minutes

Remove from pan and set aside

Add your butter to pan

When butter is melted whisk in your flour

When flour is dissolved into a paste slowly whisk in your milk

(Adding more milk if it's too thick)

Let it cook for 1-2 minutes

Add in your mozzarella, parmesan, cream cheese, and mayo

Mix well

Add in your spinach, artichokes, and chicken

Add salt and pepper, mix well

Allow to cook on low for 5-10 minutes

Turn heat off

MsVegan Parmesan

In a food processor blend together:

1 cup of cashews

1/3-1/4 cup of nutrional yeast

1 teaspoon of garlic salt


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