# Components:
→ 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 crushed red pepper flakes (optional)
→ Grilled Cheese
11 - 8 slices sourdough or white sandwich bread
12 - 60 ml unsalted butter, softened
13 - 120 ml 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. Mix until smooth and well integrated.
02 - Fold in the thawed spinach and chopped artichoke hearts until evenly distributed throughout the mixture.
03 - Arrange bread slices and spread butter evenly on one side of each slice.
04 - Flip bread slices and spread approximately 30 ml of the spinach-artichoke dip on the unbuttered side of four slices.
05 - Evenly sprinkle shredded mozzarella or Monterey Jack over the dip-covered bread slices.
06 - Top with the remaining four bread slices, buttered side facing outward, forming sandwiches.
07 - Preheat air fryer to 375°F (190°C) for 3 minutes.
08 - Place sandwiches in a single layer inside the air fryer basket and cook for 4 to 6 minutes, flipping halfway through until golden brown and cheese is melted.
09 - Allow sandwiches to cool slightly before slicing and serving.
