During the holiday season, I love spending winter days on the slopes in Colorado. What is perfect on snowy winter days? (Besides a glass of wine in the hot tub…duh!) Warm and tasty comfort foods! That’s where these Chicken Spinach Artichoke Flatbreads come in!
One of my favorite “I am freezing and need a warm snack” is, of course, spinach artichoke dip with pitas and fresh veggies! I have been making the same dip for years, so it is about time that I mix up the recipe and put a little spin on this traditional dish! Take the work out of snacks to dip and just put the spinach artichoke dip right on a yummy flatbread!
This is the EASIEST appetizer and is perfect for a nice little snack at home or can even be dressed up and served at cocktail parties! I’ve used my favorite pre-made Stonefire naan, which can be found in the bakery or deli section of your local grocery store, and added my homemade spinach artichoke dip to create the perfect flatbread! I also personally like to add poached shredded chicken to give the dish a protein boost, but this can easily be left out for any vegetarians out there. Pro tip for the less calorie conscious: bacon would also be awesome!
If you are a spinach artichoke dip fan, this is the perfect après ski or après snowball fight dish and is sure to hit the spot!
Enjoy!
Photos by Megan Weaver
- 1 lb chicken breast, poached and shredded
- 1 cup Parmesan Cheese, freshly grated
- 1 cup sour cream
- ½ cup mayo
- 4 green onions, sliced
- 3 tbs fresh lemon juice
- 1 garlic clove, pressed
- 1 ¼ cup pepper jack cheese, freshly grated
- 10 oz. frozen chopped spinach, thawed
- 14 oz artichoke hearts, chopped
- 1/4 cup pepper jack cheese for topping
- 1 Package Stonefire Authentic Flatbread - Italian Artisan Pizza Crust (10.5oz)
- Preheat the oven to 350 degrees F.
- Mix the Parmesan cheese, sour cream, mayo, green onions, lemon juice, garlic, and pepper jack cheese in a medium size bowl until fully combined.
- Fold in the spinach and artichoke gently.
- Bake for 20 minutes.
- Place the Stonefire Flatbread on a baking sheet.
- Layer the flatbread with the spinach artichoke dip. I usually cover it until it reaches about 1/2 inch from the edge of the bread and about 1/2 - 1 inch high.
- Sprinkle the remaining pepper jack cheese on top of the spinach artichoke flatbread.
- Bake for 10 minutes.
- Serve and Enjoy!
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