Spinach & Artichoke Dip Recipe
Creamy spinach, roasted garlic, artichoke, crispy Parmesan flatbread (V)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dip
Crispy Parmesan Flatbread
Method
Preparing the Dip
- 1
Roast the Garlic
Preheat your oven to 400°F (200°C). Wrap the whole cloves of garlic in aluminum foil and drizzle with a little olive oil. Roast in the oven for about 30-35 minutes until soft and caramelized. Allow to cool, then squeeze the garlic from the skins into a bowl.
- 2
Prepare the Spinach
In a large skillet over medium heat, add the fresh spinach. Cook until wilted, about 3-4 minutes. Remove from heat and let cool. Once cooled, chop the spinach finely.
- 3
Mix the Dip Ingredients
In a mixing bowl, combine the cream cheese, sour cream, mayonnaise, roasted garlic, chopped spinach, artichoke hearts (chopped), Parmesan cheese, salt, and black pepper. Mix until well combined and creamy. Adjust seasoning to taste.
Making the Crispy Parmesan Flatbread
- 4
Prepare the Dough
In a large bowl, mix the flour, grated Parmesan cheese, and salt. Add the olive oil and water, and stir until a dough forms. Knead the dough on a floured surface for about 5 minutes until smooth.
- 5
Roll and Cut the Flatbread
Preheat your oven to 375°F (190°C). Roll out the dough on a floured surface to about 1/8-inch thickness. Cut into desired shapes (squares or triangles) and place on a baking sheet lined with parchment paper.
- 6
Bake the Flatbread
Bake in the preheated oven for 15-20 minutes, or until golden and crispy. Remove from the oven and allow to cool slightly before serving.
