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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.


  • 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 


  • 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! 

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