Spinach Artichoke Dip Flatbreads Are Twist on a Classic

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 Take your appetizer game to the next level with these Spinach Artichoke Dip Flatbreads. Perfect for game days or girls’ nights!

 

March 16 is artichoke day.  Did you know that?  When I thought about cooking with artichokes I looked to one of our favorite appetizers at a restaurant.  Well, aside from calamari, it’s one we will order if it’s on the menu.  Artichoke spinach dip is so flavorful and delicious on its own.  However, this recipe is supposed to be healthy-ish.  So, I decided to spread it out on a delicious flatbread and use lower fat ingredients where I could.

 

It also helps that this recipe is packed with hearty spinach and yummy artichokes.  That’s a pair made for each other in my book.  Then you combine it with cream cheese and two kinds of cheese and it’s makes for a creamy dip and a creamy good flatbread.

 

 

What are artichokes?

 

What are artichokes exactly?  They’re the bud of a thistle.  I’m thinking of the thistles I see growing on the side of the road and just can’t picture it.  They’re much larger than those thistles but I can see the resemblance.  Artichokes are actually a cultivated version of the wild cardoon from the Mediterranean area.  These unique vegetables are known for their tender hearts and flavorful leaves. When combined with spinach and other ingredients, artichokes bring a delightful taste and texture to the dish.

 

I grew up eating artichokes before they were popular.  We used to have them steamed with butter.  I think I was teenager when I found out about canned artichoke hearts.  That was a bit mind blowing.  I still love steamed artichokes with butter, but for a recipe like this it’s easier to use marinated baby artichokes.

 

 

What is spinach and artichoke dip?

 

Spinach artichoke dip is a hot appetizer.  Some call it a dip and some call it a spread.  Some dip chips in it and some spread it on crostini or bread.  It’s a very versatile hot dip that is made with spinach and artichokes (duh) along with yogurt, mayonnaise, vegetable dip mix, water chestnuts, and green onions.  I’m surprised there’s no cheese in this dip.  I could have sworn there was cheese in this recipe.

 

The history of this dip is muddled.  I read one source that claimed it came about in the 20s and appeared on the back of package,  Multiple other sources talk about how popular it became in 50s during war time citing rations and eating in front of the television for it’s gaining popularity.  Many source say it’s one of the most ordered appetizer menu item.  And for good reason.  It’s delicious.

 

A word about the spinach.  You could use frozen spinach that’s been thawed and wrung out to remove as much moisture as possible.  However, frozen spinach just has a little grittiness or some flavor that I’m not a huge fan of all the time.  If it’s in a dip or mixed with something else and not the star, then it’s fine.  However, if it’s part of the star then I want fresh, sautéed spinach.

 

 

What are flatbread pizzas?

 

Flatbread pizzas are a versatile and delicious twist on traditional pizza. They are typically made with a thin, crispy crust that serves as a perfect canvas for a variety of toppings and flavors. Known for their quick cooking time, flatbread pizzas are a convenient option for a quick and easy meal or snack.  If you haven’t had one, imagine a pizza and cross the crust with a cracker and that’s the base of a flatbread pizza.

 

What’s great about a flatbread pizza is that it allows the toppings to shine.  This makes flatbread pizzas a great choice for showcasing flavorful ingredients like steak and caramelized onion, brie with duck and blueberries, and this spinach and artichoke dip.

 

 

Ingredients You’ll Need

 

There are very little pantry ingredients in this recipe.  Almost all of them are from the fridge.  The artichokes and fresh spinach might be the only 2 items you’d need to purchase to make this flatbread recipes.

Pantry ingredients – olive oil, garlic salt, garlic powder, pizza seasoning, crushed red pepper, canned artichoke hearts

Refrigerator ingredients – cream cheese, sour cream, Parmesan cheese, mozzarella cheese, baby spinach, premade pizza crust

 

Instructions to make this spinach and artichoke flatbread pizza

 

Preheat the oven to 450 F so it’s ready when you are.  Then start on making the topping by combining the cream cheese, sour cream, Parmesan cheese, garlic salt, garlic powder, and pizza seasoning in a mixing bowl.  Set the mixture aside while you sauté the spinach.

 

 

Heat a skillet over medium-high heat and swirl on tablespoon of oil in the pan.  Add the spinach and sauté until wilted.  Remove the pan from the heat and let it cool until you’re ready to prepare the pizza.

 

Spread the crust out to 10 to 12 inches.  Drizzle a little olive oil on the crust and them spread the cream cheese mixture on top of the crust.  Top the cream cheese with the artichokes and sauteed spinach.  Sprinkle the mozzarella and crushed red pepper on top and then bake at 450 F for 10 to 12 minutes or until the crust is golden brown and the cheese is golden and bubbly.

 

 

What to serve with your spinach and artichoke flatbread pizza?

 

With all the creamy cheesiness, I like to serve my pizzas with a light side dish like a tossed salad with a light vinaigrette.  A nice lemon-based dressing would pair well with the artichoke and spinach in this pizza. 

 

You could also serve this flatbread with a broth-based soup like a Tuscan white bean soup.  An Italian wedding soup with its meatballs would make for a heartier meal perfect for a nice dinner on a cool fall or winter night.  For a lighter meal, try a vegetable soup packed with lots of flavor.

 

 

What does spinach and artichoke dip flatbread taste like?

 

This spinach and artichoke dip flatbread has the perfect combination of artichoke hearts, spinach, and cheese flavors.  As with all recipes, this just a suggestion.  If you like more spinach, add more.  If you like more artichokes, then go for it!  Add more cheese if you want to!  It’s your flatbread.  Make it how you like!

 

See what I mean?  There’s plenty of spinach and artichokes.  There’s just enough low fat cream cheese paired with a moderate amount of Parmesan and mozzarella.  All of this is topped on a crispy flatbread crust.

 

Now, I made my own crust with my sourdough starter.  I really do suck at crust.  I just can’t quite nail it.  It’s a work I progress.  But, this crust is a little more flavorful than the others.  The hubs said I needed to add a little sugar.  And maybe I did.  I think I needed to add a little salt and sugar.  Of course, you could easily purchase a dough or make the dough of your choice.

 

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