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spinach dip flatbread


Spinach dip pizza? Spinach dip bread? Spinach dip flatbread! This recipe is the result of my real life hankering for a baked spinach dip bread bowl. I used to make that a lot in my old standard American diet days. I missed that cheesy bread pull apart thing. Well not anymore!


Ingredients

1, 12 oz. bag frozen spinach. Thawed, strained.

2 oz. cream cheese

1/3 c. sour cream

3-4 oz. cheese. I used sharp white Cheddar

1/2 tsp. garlic powder

1/4 c. Parmesan cheese

1/4 tsp. salt

crispy prosciutto or bacon for a topping (optional)

one batch of my cheesy bread for your base. Recipe found here!


Directions

Prepare a batch of my cheesy bread for the base of this flatbread. That recipe can be found here! While it’s pre-baking, about 12 minutes at 350, prepare the spinach dip topping.

Thaw a bag of frozen spinach. I used frozen baby spinach and thawed it in the microwave. Once completely thawed I piled the spinach up on a stack of paper towels and rung out as much water as humanly possible. You can also place the spinach in a fine mesh colander and press the moisture out with a wooden spoon or spatula. I find that the paper towel method works best for me. If you have fresh spinach that you would like to use I would wilt it in a pan and then use either of the methods described above to remove as much moisture as possible.

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Place spinach in a microwave safe bowl and add the sour cream and the cream cheese. Stir to combine. If your cream cheese isn’t room temperature, warm the mixture in the microwave for 15 seconds at a time until these ingredients combine easily. Your mixture will be thick, much thicker than a traditional spinach dip. I wanted this flatbread to hold together and not to be so soupy that it would slide right off the cheesy bread base. Mission accomplished!

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Add the parmesan cheese the salt and the garlic powder. stir well. Add 1 oz. shredded cheese of your choice. I used sharp white cheddar. I love the strong, salty bite of a good sharp. Fold the shredded cheese in and then spread the mixture over your pre-baked cheesy bread. I spooned the mixture on and then ended up spreading it all the way to the edges with my fingers. Place your topped flatbread back into your 350 degree oven for 5 minutes.

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Remove and top with remaining shredded cheese. Place back in the oven until bubbly and browned to your liking. This took me 5 more minutes on the top rack. Every oven is different!

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Once your flatbread is done you can sprinkle it with crisped up prosciutto or bacon. This is completely optional but I do like the crispy crunch it adds to the flatbread. I crisped up my prosciutto in a 350 degree oven while I was preparing my dough. I laid the slices on a parchment lined baking sheet and let it bake for about 10 minutes.

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Storage tips! I store anything made with a fathead type dough in the fridge in a ziplock bag or airtight container. I have frozen many pizzas and flatbreads but can’t say for sure how this will freeze because I’ve only made one! I’ll update this page if I ever do freeze. If you’d like to give it a shot I would suggest reusing your parchment paper that you baked on to separate the slices. I cut it into small squares and place those squares between the pieces of flatbread. When I want to enjoy a piece or two, having the parchment makes retrieving it from the freezer extremely easy.


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Nutrition Information

This information is calculated based on one serving if you slice the flatbread into 10 pieces.

Calories: 189

Fat: 14.7 grams

Carbs: 3.2 ( - 1.4 g. fiber) = 1.8 net carbs per piece

Protein: 10.4 grams

As always, this information is calculated based on my ingredients which may have a slightly higher or lower carb count than yours. I use Philly five simple ingredients cream cheese and Daisy bread sour cream. I also use Kirkland brand Almond Flour. It has the lowest carb count I’ve found.


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