Artichoke Dip Flatbread

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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.

Ingredients:

  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.

Directions:

  • 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!
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Mixing cheese, garlic, mayo, salt & pepper together

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Adding in spinach – once chopped

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Adding in artichokes once chopped

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Spreading mixture onto the naan/flatbreads

 

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Out of the oven and chopped – ready for dinner!