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.
Chef notes:
Try as a delicious dip instead of a flatbread. Place the artichoke mix into a casserole dish, bake, and serve with tortilla chips.
Yield: serves 4–6
Preparation time: 1 hour
Cook time: 10–15 minutes
2x10" Thin crust, pre-cooked flatbread, or pizza shells. I used gluten-free shells, use regular ones if you prefer.
Spinach Artichoke Spread
14 oz can of marinated artichokes (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
Sautéed Kale
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
For the spread
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
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