Spinach & Artichoke Dip

This creamy, cheesy dip is perfect with a fresh flatbread! It's perfect for any potluck or an appetizer!

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Spinach & Artichoke Dip

Yield 4

Author Kirsten Deneka

Prep time

1 Hour

Cook time

30 Min

Total time

1 H & 30 M

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Ingredients

Spinach Dip:

• Small package of fresh spinach (142 g)
• 1 can artichoke hearts (drained)
• 2 garlic cloves
• 400 ml sour cream
• 200 g of cream cheese
• 1/2 cup mayonnaise
• 1 cup mozzarella cheese + more for topping
• 1/2 cup parmesan cheese
• 1/4 cup fresh parsley
• 2 tsp hot sauce
• Salt & Pepper to taste

Flatbread:

• 1 cup warm water
• 1 package of active dry yeast (2 1/4 tsp)
• 1 tbsp sugar
• 3 cups all purpose flour
• 1 tsp salt
• 1 tbsp olive oil
• Olive oil, salt and oregano or topping

Instructions

For flatbread:

1. Mix water, sugar and yeast and let rest for 5 minutes to bloom.
2. Add yeast mixture to flour, salt & olive oil and mix until combined. Knead for 5-7 minutes.
3. Add dough to an oiled bowl and cover and let rise for 1-2 hours until doubled in size.
4. Preheat oven to 450F. Split dough into 2 and roll out and prick with a fork.
5. Add to a pizza stone or sheet pan and bake for 7-10 minutes or until lightly golden brown.
6. Drizzle with olive oil, and sprinkle with salt and oregano and slice into triangles. Serve warm.

For dip:

1. Heat olive oil in a pan, and 1 garlic clove and add spinach to wilt. Remove from pan and allow to cool.
2. Use paper towel to squeeze out the excess moisture. Discard the spinach liquid. Lightly chop spinach and add to a large mixing bowl.
3. Drain and squeeze the excess moisture out of the artichokes and add to bowl.
4. Add the rest of the ingredients and add to a baking dish. Top with desired amount of mozzarella cheese.
5. Preheat oven to 400. Bake dip for 20 minutes or until you see the dip bubbling throughout. Serve warm & enjoy :)

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Cheesy, Bread, Shareable

Appetizer

Italian

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