• 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 and perfect for sharing. Crispy, melty, cheesy, goodness, serve this tasty flatbread at your next dinner party!

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

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

1 x 8oz package of cream cheese, room temperature

5oz frozen spinach, drained and chopped

1/2 cup green onions, sliced

1 tsp garlic, minced

1/2 cup sour cream

1 oz parmesan cheese, grated

1/2 tsp paprika

1 tsp salt

1/2 tsp pepper


For the garnish

1 tbsp canola oil

1 tbsp butter

3 cloves garlic, sliced

1 bunch kale

Pinch of dried red pepper flakes

Sprinkle of grated parmesan cheese

  • Pre heat an oven to 375°f.

  • Lightly drain the artichokes and chop them into smaller pieces.

  • Add all the ingredients for the spread into a large mixing bowl and using a wooden spoon or spatula mix the ingredients together.

  • Line a baking tray with parchment paper, spread the mix over 2, ten inch, thin crust shells, place them on the tray, and set it aside.

  • Remove the stem from the kale, chop it smaller, 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.

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

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

©chefalisonbiebs

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