Creamy Spinach and Artichoke Flatbread

Type: Dinner · Cook time: 30 minutes

Created by Hayden McCarthy

Thin, crispy flatbreads topped with a luscious spinach and artichoke dip, garnished with fresh herbs and baked to perfection for a delightful twist.

Ingredients:

• 2 cups all-purpose flour
• 3 tablespoons warm water
• 1 teaspoon active dry yeast
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 4 cups baby spinach
• 1 cup artichoke hearts (canned or frozen)
• 4 ounces cream cheese
• 0.5 cup sour cream
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 0.5 cup Parmesan cheese (grated)
• 2 tablespoons fresh parsley (chopped)
• 0.25 teaspoon black pepper

Instructions:

1. Preheat the oven to 475°F (245°C).
2. In a small bowl, mix warm water and yeast. Let it sit for about 5 minutes until frothy.
3. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil. Mix until a dough forms.
4. Knead the dough on a floured surface for about 5-7 minutes until smooth. Let it rest for 30 minutes, covered with a cloth.
5. In a food processor, combine the spinach, artichoke hearts, cream cheese, sour cream, garlic powder, onion powder, and black pepper. Blend until smooth and creamy. Stir in the grated Parmesan cheese.
6. Once the dough has risen, roll it out into thin flatbreads. Place the flatbreads on a baking sheet or a cast iron skillet.
7. Spread the creamy spinach and artichoke dip evenly over the flatbreads.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden and crispy.
9. Remove from the oven and garnish with fresh parsley before serving.