Spinach Artichoke Flatbread Recipe
There are few flavor combinations that are as popular as spinach and artichoke. While most will think of the beloved spinach and artichoke dip, this tasty duo works well in stuffed mushrooms, puff pastry bites, and even on flatbreads. We'd argue that the real success of this flavor combination lies not in the veggie pairing, but in the enormous amounts of creamy cheesy goodness required to make it.
Recipe developer Jessica Morone brings us this recipe for spinach artichoke flatbread. In her recipe, Morone uses 3 types of cheese, not including the sour cream and mayonnaise that also contributes to the creaminess. Needless to say, this flatbread is delicious.
Morone notes, "The best thing about this flatbread is that I feel like it can be a meal on its own — it's cheesy, creamy, and since there is spinach and artichokes on it, I consider it my version of healthy." Keep reading to find out how to make this easy flatbread.
Gather your ingredients for this spinach and artichoke flatbread
To make this spinach and artichoke flatbread, you can start by gathering your ingredients. For this recipe, you will need flour, salt, water, olive oil, cream cheese, sour cream, mayonnaise, garlic, pepper, Parmesan cheese, mozzarella cheese, Gruyere cheese, canned artichoke hearts, frozen spinach, and chives.
Make the flatbread dough
Preheat the oven to 450 F, and lightly grease 2 baking sheets with nonstick cooking spray. Add the flour, 1 teaspoon salt, water, and olive oil to a large bowl, and mix until a shaggy dough forms. Place the dough onto a lightly-floured surface, and knead it until the dough is smooth. Then, divide the dough into 2 ball, and roll out them into 2 long oval shapes about ¼-inch thick. Poke the dough several times with a fork before transferring each flatbread to the prepared baking sheets. Bake for 10 to 12 minutes until golden, but not fully cooked through.
Create the spinach artichoke mixture
In the meantime, mix up the spinach and artichoke topping. Into a separate large bowl, add the softened cream cheese, sour cream, mayonnaise, minced garlic, remaining ½ teaspoon salt, pepper, Parmesan, mozzarella, and Gruyere. Stir this creamy cheesy mixture until it is well-combined. Then, add in the drained and chopped artichoke hearts, and thawed spinach. Again, stir these ingredients together.
Top on flatbreads, and bake
Spread a layer of the spinach and artichoke topping to each flatbread, leaving a ¼-inch crust. Then, return the flatbreads to the oven to continue cooking for another 10 to 12 minutes. Remove the flatbreads from the oven, and top them with chopped chives. Be sure to let them to cool before slicing and serving. Morone advises "You can store leftovers wrapped in the fridge for up to 3 days. It's best to reheat leftovers in the oven, or a toaster oven."
- 3 cups all-purpose flour
- 1 ½ teaspoons salt, divided
- 1 cup water
- 3 tablespoons olive oil
- 4 ounces cream cheese, softened
- ¼ cup sour cream
- ¼ cup mayonnaise
- 2 garlic cloves, minced
- ¼ teaspoon pepper
- ⅔ cup Parmesan cheese, shredded
- ½ cup mozzarella cheese, shredded
- ½ cup Gruyere cheese, shredded
- 7 ounces canned quartered artichoke hearts, drained and chopped
- 10 ounces frozen spinach, thawed and drained
- 1 tablespoon chives, chopped
- Preheat the oven to 450 F. Lightly grease 2 baking sheets. In a large mixing bowl, combine the flour, 1 teaspoon of salt, water, and olive oil, and mix until a dough forms.
- Transfer the dough to a lightly-floured surface, and knead until the dough is smooth.
- Divide the dough into 2 balls. Use a rolling pin or your hands to stretch the dough into long ovals, about ¼-inch thick. Poke each flatbread all over with a fork.
- Transfer the flatbreads to the baking sheets, and bake for 10 to 12 minutes, until they start to become golden. The flatbreads will not be fully cooked at this point.
- While the flatbreads cook, in a medium bowl, mix together the cream cheese, sour cream, mayonnaise, garlic, remaining ½ teaspoon salt, pepper, Parmesan, mozzarella, and Gruyere until combined.
- Add in the artichoke hearts and spinach, and mix until well combined.
- Divide the mixture evenly between the 2 flatbreads, and spread evenly on top of each flatbread, leaving about ¼ inch around the outside as a border.
- Bake the flatbreads for another 10 to 12 minutes until the cheese is bubbly, and the flatbreads are golden brown. Top with the chives, let cool slightly, then cut into slices, and serve.
Nutrition
| Calories per Serving | 636 |
| Total Fat | 35.9 g |
| Saturated Fat | 14.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 69.9 mg |
| Total Carbohydrates | 55.5 g |
| Dietary Fiber | 4.6 g |
| Total Sugars | 2.0 g |
| Sodium | 646.0 mg |
| Protein | 23.6 g |
