Affoodability with Rose: Spinach and Artichoke Flatbread

I had a craving for spinach and artichoke dip the other night and THIS is what happened: a spinach and artichoke flatbread! I adapted Alton Brown’s hot spinach and artichoke dip recipe but instead of eating it as a snack with chips or pita, we made a flatbread pizza.

Ingredients:

• 1 package thawed, chopped frozen spinach 
• 1 can artichoke hearts (chopped)
• 2 cloves garlic (chopped)
• 6ounces cream cheese
• 1/4 cup sour cream
• 1/4 cup mayonnaise 
• 1/2 cup parmesan cheese 
• 1/4 teaspoon salt 
• 16″ flatbread 
• Chicken (we used 4 tenders – seasoned with salt, black pepper and garlic powder; cooked and cubed)
• 1/2 cup mozzarella 

Directions: 

• Bake flatbread according to package; crisping it first before adding toppings
• Boil thawed spinach and can of chopped artichoke hearts in 1 cup water until tender; drain and discard liquid 
• Heat cream cheese in a microwave-safe bowl until hot and soft (about 1 minute)
• Stir in cooked spinach, artichoke hearts, sour cream, mayonnaise, garlic and salt into cream cheese
• Add in half the parmesan cheese 
• Spread mixture evenly over crisped flatbread 
• Add seasoned cooked chicken over the spinach and artichoke spread
• Sprinkle remaining parmesan and mozzarella cheese on top
• Bake until flatbread is crispy and cheese is bubbly  … approximately 10-15minutes 

 
… Serve immediately and enjoy! 
The dip recipe yielded more than what would fit on ONE flatbread …  so, unless you plan on making more than one flatbread or are making dip for a party, cut the recipe in half. 
 
PS: the flatbread will taste just as good the next day so don’t fear leftovers!