# What You'll Need:
→ Spinach & Artichoke Dip
01 - 1 cup frozen chopped spinach, thawed and squeezed dry
02 - 1/2 cup canned artichoke hearts, drained and chopped
03 - 4 oz cream cheese, softened
04 - 1/2 cup shredded mozzarella cheese
05 - 1/4 cup grated Parmesan cheese
06 - 2 tablespoons sour cream
07 - 1 small garlic clove, minced
08 - 1/4 teaspoon salt
09 - 1/8 teaspoon ground black pepper
10 - Pinch of 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
# How-To Steps:
01 - In a medium bowl, combine cream cheese, mozzarella, Parmesan, sour cream, garlic, salt, black pepper, and crushed red pepper flakes. Mix until smooth and uniform.
02 - Fold in thawed spinach and chopped artichoke hearts until evenly distributed throughout the mixture.
03 - Arrange bread slices and spread softened butter on one side of each slice.
04 - Turn bread slices over and evenly spread approximately 2 tablespoons of the spinach-artichoke dip onto four unbuttered sides. Top with shredded cheese, then cover with remaining bread slices, buttered side facing outward to form sandwiches.
05 - Preheat air fryer to 375°F (190°C) for 3 minutes to ensure even cooking.
06 - Place sandwiches in air fryer basket in a single layer, working in batches if necessary. Air fry for 4 to 6 minutes, flipping halfway through, until golden brown and cheese is melted.
07 - Allow sandwiches to cool slightly before slicing to maintain structural integrity and optimal serving temperature.
