• chefalisonbiebs

Spinach Artichoke Flatbread

Spinach artichoke dip is a deliciously decedent crowd-pleasing dish. For this version of the classic snack, I will show you how to make it into a thin crust flatbread, simple to put together this crispy, cheesy, melty snack is perfect for sharing.

Recipe time: 1 hour

Yield: 4–6 people


2 x 10" pre-cooked flatbread or pizza shells, thin-crust; I used gluten-free shells.


For the spread

14 oz can of marinated artichokes; approximately 7 hearts with the stem attached

8 oz package of cream cheese, room temperature

5 oz frozen spinach, drained and chopped

½ cup green onions, sliced

1 tsp garlic, minced

½ cup sour cream

1 oz parmesan cheese, grated

½ tsp paprika

1 tsp salt

½ tsp pepper

  • Preheat an oven to 375°F.

  • Drain the artichokes and chop them into smaller pieces.

  • Put the ingredients for the spread into a mixing bowl. Use a wooden spoon or spatula and mix to combine.

  • Line a baking tray with parchment paper. Put the flatbread shells on the tray and spread the artichoke mix over the two shells. Set aside.

Finishing the plate

1 tbsp canola oil

1 tbsp butter

3 cloves garlic, sliced

1 bunch kale

Pinch of dried red pepper flakes

A sprinkle of grated parmesan cheese

  • Remove the stem from the kale, chop it into small pieces then wash and dry it.

  • In a large frying pan heat the oil and butter on medium heat.

  • Add the garlic and kale and cook for about 5 minutes, the kale and garlic should start to toast slightly. Turn the heat off and set it aside.

  • Bake the flatbreads for 10–15 minutes, until the cheese is bubbly.

  • Remove them from the oven and garnish them with garlic kale, red pepper flakes, and grated Parmesan cheese.

©chefalisonbiebs

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