Artichoke Dip Flatbread



My husband planted us a super awesome garden this year – now our lettuce and spinach runneth over. I was trying to think of ways to use the spinach outside of salads – which we were getting sick of. I mean we aren’t effing rabbits. Then – spinach artichoke dip popped into my head. Great idea…but I always consider that to be an appetizer and didn’t think that ‘dip’ really counted as dinner. So, I took it a smidge further to relieve my ‘we had dip for dinner’ guilt. If you smear it on a flatbread, TA-DA, I now made a pizza. Sounds like much more work than ‘dip’. 🙂  It really was very good and it reheated well the next day. I think this would work as an appetizer or dinner…or leftovers for lunch at the office microwave station.

The other awesome thing here, is if you put all this into a skillet or oven-safe dish, then add a layer of cheese on top, bake for about the same time – and voila! You have spinach artichoke DIP. Then you can toast/cut some naan – or serve with tortilla chips. Two recipes in one. You’re welcome.


  1. 3/4 cup light mayo (I use olive oil mayo)
  2. 1.5 cups chopped spinach – lightly packed
  3. 1 tbsp minced garlic
  4. 1 cup shredded mozzarella cheese
  5. 1 cup shredded parmesan cheese
  6. 1 can of quartered artichokes, drained and chopped into smaller bits
  7. 1 tsp black pepper
  8. 1/2 tsp salt
  9. Naan flatbread – can be large or small flatbreads. Room temperature.


  • Heat oven to 350 degrees
  • Combine ingredient items 1-8 above in a mixing bowl
  • Mix well until thoroughly combined. Can add more mayo or cheese if its not looking ‘creamy’ or cheesy enough (I just eye-balled it and thought – what does my dip usually look like – and add what I want from there – pretty sure you can’t mess this up)
  • Place the naan(s) on a baking sheet or pizza stone
  • Spread a healthy amount of the mixture on each one, leaving room around the edges for a ‘crust’ – about 3/4 inch
  • Bake in oven for approx 8 or so minutes. A larger flatbread may take about 10 minutes to ensure the middle of the flatbread gets hot.
  • Check at 8 minutes to see that crust is warm and the mixture is hot on top. Leave in oven if it needs more time. Check every 2 minutes.
  • Once almost done, turn the broiler on high and let broil for approx 1 minute- do not leave them in there unattended!
    • Free advice: Never turn your back on the broiler – you stand there or set a timer as a reminder. The Broiler can be your best friend or quite a bitch.
  • Once the tops are a bit golden brown/bubbly from the broiler – remove
  • Let cool for approx 3-4 min, then cut and serve!

Mixing cheese, garlic, mayo, salt & pepper together


Adding in spinach – once chopped


Adding in artichokes once chopped


Spreading mixture onto the naan/flatbreads



Out of the oven and chopped – ready for dinner!



Breakfast Empanadas



Empanadas are one of my favorite foods. Empanadas are somewhat like colachis or pierogis – but basically dough stuffed with yummy savory ingredients. Usually meat, meat/cheese just cheese, veggie, etc. I have enjoyed empanadas in Spain – and when I traveled to Argentina years ago on a work assignment and empanadas are EVERYWHERE down there. All kinds. They are delivered to you like pizzas are in the US, boxes of them! Delicious stuffed doughy goodness. What I loved about the deliveries in Argentina is each empanada has a different crust pattern to signify what’s inside (like a rolled crust = pork, while a crust w/ fork marks = beef/onion, and so on.).

I live in Kansas City and we have a lot of Mexican restaurants but not really many Spanish or South American places, so good empanadas are hard to find. They are best if you make your own dough, which I’ve done before, but I’m a working mom with a toddler and another baby on the way – so, this mom aint’ got time for that. I use pre-made dough and it works JUST fine.

I also love breakfast tacos so one day I thought, why not make breakfast empanadas! Ta-da! Brilliance was born. I used more Mexican spices in mine b/c I know Mexican food  & spices better than Spanish or South American. These are great to feed a crowd, kids love them, they are SO EASY to make, make ahead of time, can pop leftovers into the oven or toaster oven  – super yum and convenient. Hope you give this recipe a shot!

*I used bacon in this round, but I’ve used breakfast sausage before. If you want to do this sub 1 cup cooked sausage for the bacon. Or you can toss in veggies vs. meat if you wish. 1 cup should do the trick.


  • 1 package grands biscuit dough – just buy the regular biscuit dough, nothing fancy
  • 5 eggs
  • 5 strips of bacon – cooked and chopped into small pieces
  • 1 cup shredded cheese – I use cheddar or monterey jack
  • 1 tbsp EVOO
  • 1 tbsp minced garlic
  • 1/2 cup diced white onion
  • 1/2 cup diced red pepper
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • 2 tbsp water
  • salt
  • pepper


  1. Heat oven to 350 degrees (follow package directions for dough)
  2. Place biscuit dough on flat cold surface, no flour!
  3. Pat down biscuits until flat
  4. Use rolling pin to further flatten dough to about 5 inches across – not too thin
  5. Heat pan over medium heat
  6. Whisk 5 eggs with 2 tbsp water. Add pinch of salt and pepper.
  7. Heat 1 tbsp EVOO in 10 inch sauté pan over med heat
  8. Add onions, garlic, red pepper, oregano, cumin, paprika, chili powder, 1 pinch of salt and 1 pinch of pepper to the pan. Cook until veggies are soft and cooked down – about 5 min.
  9. Add eggs to pan. Turn heat to med/low
  10. Let eggs sit for about 30 seconds. Then start to scrape pan and make scrambled eggs. Continue to scrape cooked eggs off bottom of pan and mix in with uncooked eggs. Continue this for about 2 -3 min. When eggs are firming up but still look wet, meaning they have lots of moisture. Remove from heat.
  11. Add shredded cheese and bacon.
  12. Mix well until cheese is melted
  13. In center of each circle of dough, place about 1/2 cup of egg mixture
  14. Fold the dough over the mixture to make a closed half circle, with the mixture inside
  15. Pat down the edges and then use a fork to seal the edges
  16. Place empanada on greased baking sheet
  17. Repeat until all empanadas are complete
  18. Bake according to dough directions, usually about 13 minutes or so
  19. Check to see if dough is golden brown and firm, but do not overcook!
  20. Remove from oven. Let cool and serve.
  21. I often serve w/ salsa and sour cream, sometimes chopped avocado.

dough disks on counter


flattened with rolling pin


ready for filling!


onion, red pepper, garlic, spices cooking in EVOO


adding eggs to veggie mix


scrambling eggs – removing from heat


adding bacon and cheese


adding filing to empanada dough


rolling dough over to make half circle


empanadas done cooking!


finished empanada 


cut in half


mmmm – yum! breakfast empanada