Spinach Artichoke Flatbread Recipe
Spinach artichoke dip spread on a flatbread. Topped with chicken, red peppers, and parmesan cheese.
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Ingredients
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Flatbread & Base
Spinach Artichoke Spread
Toppings
Method
Flatbread & Base
Preheat and prepare flatbreads
Preheat oven to 425°F (220°C). Lightly brush both sides of each flatbread with olive oil and season with 1 tsp salt and 1/2 tsp black pepper (divide evenly across flatbreads). Place flatbreads on two rimmed baking sheets or one large sheet spaced apart.
Spinach Artichoke Spread
Wilt spinach
Heat a large skillet over medium heat. Add a small drizzle (1 tsp) of olive oil if the pan is dry. Add chopped spinach in batches and cook, stirring, until wilted, about 2–3 minutes. Transfer wilted spinach to a fine-mesh sieve or colander and press out as much liquid as possible. Let cool and squeeze dry with paper towels. Chop finely if large pieces remain.
Combine spread ingredients
In a medium mixing bowl, combine softened cream cheese, sour cream, mayonnaise, grated Parmesan, minced garlic, lemon juice, red pepper flakes, 3/4 tsp salt, and 1/2 tsp black pepper. Beat or stir until smooth. Fold in the drained chopped artichoke hearts and the well-drained, chopped spinach until evenly distributed. Taste and adjust seasoning if needed.
Warm the spread (optional)
For a slightly mellower spread, you can warm the mixture in a small saucepan over low heat, stirring constantly until just warm (about 2–3 minutes). Remove from heat and cool slightly before spreading on flatbreads.
Assembly & Toppings
Spread and top
Divide the spinach-artichoke spread evenly among the prepared flatbreads, spreading to within about 1/4 inch of the edges. Evenly distribute the cooked chicken over each flatbread, followed by roasted red pepper slices. Sprinkle shredded mozzarella over the toppings and finish with the 1/4 cup grated Parmesan.
Bake
Bake in the preheated 425°F (220°C) oven until the cheese is melted and bubbly and edges of the flatbread are crisp, 8–12 minutes (time will vary with thickness of flatbread). If you prefer a browner top, switch to broil for 1–2 minutes while watching closely.
Finish and serve
Remove flatbreads from the oven. Let rest 2 minutes, then sprinkle with chopped parsley if using. Cut each flatbread into 4–6 slices and serve hot.