Spinach Artichoke Patty Melt gives you a burger and spinach and artichoke dip right on top. What a great combination!
I spent way too much time pigging out on spinach and artichoke dip when I was younger. It’s all TGI Friday’s fault. As soon as they opened a location close to home it became a regular hang out for me and my friends. We couldn’t afford much beyond a drink and appetizers, namely their spinach and artichoke dip!
Oh my gosh, was it good! It was the perfect blend of cheese and cream with chunks of artichokes waiting to be devoured. I think it got to the point where we stopped sharing appetizers and each ordered our own. We had it bad.
It’s been a long time since I’ve had that dip at the restaurant. I’ve purchased the frozen variety from my grocery story, but it’s just not the same. So sad. The only thing left for me to do is to make my own! Which is exactly what I do.
My version is Tex-Mex, but there’s a traditional spinach artichoke dip right here on Food Fanatic. It’s definitely one of those things you want to make for company, or special occasions, like the first football game of the season. Having dip like that every day isn’t necessarily something you want to do every day.
So, I came up with the most ingenious way to actually have spinach and artichoke dip for dinner and not feel guilty about it. I used it as a topping for a patty melt! Haha. I feel like I’m cheating some sort of system with this sandwich.
The hot patty melts the spinach and artichoke dip perfectly. It almost becomes a creamy sauce. It all melts in your mouth! This is the first time I grilled my patty melt. Super easy and delicious. If you love spinach and artichoke dip as much as I do, then this patty melt is for YOU.
And if you’re looking for something a little more posh, try Jennifer’s spinach artichoke stuffed chicken. Another way to get those flavors I love, woohoo!
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Spinach Artichoke Patty Melt Recipe
Ingredients
- 4 ounces Cream Cheese Softened
- 6 ounces Artichoke Hearts Drained
- 4 ounces Chopped Frozen Spinach Thawed
- 1 clove Garlic
- 1 teaspoon Italian Seasoning
- 1/2 cup Monterrey Jack Cheese Shredded
- 1 1/2 pounds Ground Beef
- Salt and Pepper
- 4 slices Onion
- 8 regular slices Rye Bread
- 4 teaspoons Butter
Instructions
- Preheat griddle or skillet. In a small bowl, combine cream cheese, artichoke hearts, frozen spinach, garlic, Italian seasoning and shredded Jack cheese in a bowl. Set aside.
- Season ground beef with desired amount of salt and pepper and form into 4 patties. Grill burgers and onions on medium heat for 4-5 minutes per side. Turn onions as they brown. When burgers have browned, move to the cooler side of the griddle pan, or to a warmed plate.
- Butter bread slices and arrange on the griddle, cooking 1-2 minutes per side, constantly turning to brown up both sides.
- When toasted, arrange hamburger patties on each of the four slices, topping with a generous amount of spinach mixture, then top with second slices of bread.
- Cover and continue to toast for about 2 minutes, turning and toasting the second side for about 2 minutes more.