Spinach Artichoke Dip Flatbread
Spinach Artichoke Dip Flatbread
Ingredients
For the Spinach Artichoke Dip
- 1 1/2 cups cottage cheese, drained
- 1/2 cup plain Greek yogurt
- 1/4 cup ricotta cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup frozen chopped spinach, thawed and squeezed very dry
- 1 jar marinated artichoke hearts, approximately 14 ounces, drained and coarsely chopped
For the Flatbread Assembly
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup shredded Parmesan cheese, divided
- 1 flatbread pizza crust, rectangular or round
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a food processor, combine the drained cottage cheese, Greek yogurt, ricotta cheese, garlic powder, onion powder, salt, and black pepper. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
⏱️ 5 min
- 3
Transfer the creamy cheese mixture to a medium bowl. Stir in the thawed and squeezed dry spinach, the coarsely chopped artichoke hearts, and 1/2 cup of the shredded mozzarella cheese. Mix until all ingredients are well combined.
⏱️ 5 min
- 4
Place the flatbread pizza crust on the prepared baking sheet. Evenly spread the spinach artichoke dip mixture over the entire surface of the flatbread, leaving a small border for the crust.
⏱️ 3 min
- 5
Sprinkle the remaining 1/2 cup of shredded mozzarella cheese and the 1/4 cup of shredded Parmesan cheese generously over the top of the dip.
⏱️ 2 min
- 6
Bake in the preheated oven for 12 to 15 minutes, or until the cheese is melted, bubbly, and golden brown, and the crust is crisp. Keep an eye on it to prevent over-browning.
⏱️ 15 min•🌡️ 400
- 7
Carefully remove the flatbread from the oven. Let it cool for a few minutes before slicing into wedges or squares. Serve warm and enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spinach Artichoke Dip Flatbread
Ingredients
For the Spinach Artichoke Dip
- 1 1/2 cups cottage cheese, drained
- 1/2 cup plain Greek yogurt
- 1/4 cup ricotta cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1 cup frozen chopped spinach, thawed and squeezed very dry
- 1 jar marinated artichoke hearts, approximately 14 ounces, drained and coarsely chopped
For the Flatbread Assembly
- 1 cup shredded mozzarella cheese, divided
- 1/4 cup shredded Parmesan cheese, divided
- 1 flatbread pizza crust, rectangular or round
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a food processor, combine the drained cottage cheese, Greek yogurt, ricotta cheese, garlic powder, onion powder, salt, and black pepper. Blend until the mixture is completely smooth and creamy, scraping down the sides as needed.
⏱️ 5 min - 3
Transfer the creamy cheese mixture to a medium bowl. Stir in the thawed and squeezed dry spinach, the coarsely chopped artichoke hearts, and 1/2 cup of the shredded mozzarella cheese. Mix until all ingredients are well combined.
⏱️ 5 min - 4
Place the flatbread pizza crust on the prepared baking sheet. Evenly spread the spinach artichoke dip mixture over the entire surface of the flatbread, leaving a small border for the crust.
⏱️ 3 min - 5
Sprinkle the remaining 1/2 cup of shredded mozzarella cheese and the 1/4 cup of shredded Parmesan cheese generously over the top of the dip.
⏱️ 2 min - 6
Bake in the preheated oven for 12 to 15 minutes, or until the cheese is melted, bubbly, and golden brown, and the crust is crisp. Keep an eye on it to prevent over-browning.
⏱️ 15 min•🌡️ 400 - 7
Carefully remove the flatbread from the oven. Let it cool for a few minutes before slicing into wedges or squares. Serve warm and enjoy!
⏱️ 5 min