# What you'll need:
→ Spinach & Artichoke Dip
01 - 1 cup frozen chopped spinach, thawed and squeezed dry
02 - 120 ml canned artichoke hearts, drained and chopped
03 - 115 g cream cheese, softened
04 - 120 ml shredded mozzarella cheese
05 - 30 ml grated Parmesan cheese
06 - 30 ml sour cream
07 - 1 small garlic clove, minced
08 - 1.25 ml salt
09 - 0.6 ml ground black pepper
10 - Pinch of crushed red pepper flakes (optional)
→ Grilled Cheese
11 - 8 slices sourdough or white sandwich bread
12 - 60 ml unsalted butter, softened
13 - 240 ml shredded mozzarella or Monterey Jack cheese
# Method:
01 - In a medium bowl, combine cream cheese, mozzarella, Parmesan, sour cream, garlic, salt, black pepper, and crushed red pepper flakes. Mix thoroughly until smooth and uniform.
02 - Gently fold in the thawed spinach and chopped artichoke hearts until the mixture is evenly distributed.
03 - Arrange the bread slices on a work surface and spread butter evenly on one side of each slice.
04 - Turn bread slices butter side down and spread approximately 30 ml (2 tablespoons) of the spinach-artichoke dip onto four slices. Top with shredded cheese evenly.
05 - Place remaining bread slices atop each, buttered side facing outward, to form complete sandwiches.
06 - Preheat air fryer to 190°C (375°F) for 3 minutes.
07 - Place sandwiches in the air fryer basket in a single layer. Cook for 4 to 6 minutes, flipping halfway through, until bread is golden and cheese is melted. Work in batches if necessary.
08 - Allow sandwiches to cool slightly before slicing and serving.
