# Components:
→ Spinach & Artichoke Dip
01 - 1 cup frozen chopped spinach, thawed and squeezed dry
02 - ½ cup canned artichoke hearts, drained and chopped
03 - 115 grams cream cheese, softened
04 - ½ cup shredded mozzarella cheese
05 - ¼ cup grated Parmesan cheese
06 - 2 tablespoons sour cream
07 - 1 small garlic clove, minced
08 - ¼ teaspoon salt
09 - ⅛ teaspoon ground black pepper
10 - Pinch crushed red pepper flakes (optional)
→ Grilled Cheese
11 - 8 slices sourdough or white sandwich bread
12 - 4 tablespoons unsalted butter, softened
13 - 1 cup shredded mozzarella or Monterey Jack cheese
# Directions:
01 - In a medium bowl, combine cream cheese, mozzarella, Parmesan, sour cream, garlic, salt, black pepper, and crushed red pepper flakes. Stir until fully incorporated and smooth.
02 - Fold in thawed spinach and chopped artichoke hearts, mixing gently until evenly distributed throughout the dip.
03 - Arrange bread slices on a flat surface and spread softened butter on one side of each slice.
04 - Flip bread slices to the unbuttered side, spread approximately 2 tablespoons of the spinach-artichoke dip evenly onto four slices. Top with shredded cheese.
05 - Cover each prepared slice with remaining bread slices, ensuring buttered sides face outward to form sandwiches.
06 - Preheat air fryer to 375°F (190°C) for 3 minutes before cooking sandwiches.
07 - Place sandwiches in a single layer within the air fryer basket. Cook for 4 to 6 minutes, flipping halfway through, until bread is golden and cheese is melted.
08 - Allow sandwiches to cool slightly before slicing and serving.
