Savory Spinach-Artichoke Flatbreads with Sun-Dried Tomato Drizzle

These savory spinach-artichoke flatbreads are a delightful twist on a classic dip, bringing together the rich flavors of artichokes and fresh spinach on a crisp base. Perfect for appetizers or a light meal, these flatbreads are topped with a luscious sun-dried tomato drizzle that adds a burst of tangy sweetness.

The key to their irresistible taste lies in the creamy blend of cheeses and aromatic herbs, making each bite a flavor-packed experience. Easy to prepare and perfect for sharing, they are sure to impress your family and friends at your next gathering!

Savory Spinach-Artichoke Flatbreads with Sun-Dried Tomato Drizzle

Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 320 calories 18g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 1 package of flatbread (store-bought or homemade)
• 1 cup fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1 cup cream cheese, softened
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1 clove garlic, minced
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 1/3 cup sun-dried tomatoes, chopped
• 1 tbsp olive oil
• Basil leaves for garnish

Instructions

1. Preheat oven to 400°F (200°C).
2. In a mixing bowl, combine cream cheese, Parmesan cheese, mozzarella cheese, garlic, spinach, artichokes, Italian seasoning, red pepper flakes, salt, and pepper. Mix until well combined.
3. Spread the cheese and spinach mixture evenly over the flatbreads.
4. Place the flatbreads on a baking sheet and bake for 15-20 minutes, or until the edges are golden and the cheese is bubbly.
5. In a small bowl, mix together the sun-dried tomatoes and olive oil to create the drizzle.
6. Remove flatbreads from the oven and drizzle the sun-dried tomato mixture over the top.
7. Garnish with fresh basil leaves and slice into serving pieces. Enjoy!

Notes

For a gluten-free option: Use gluten-free flatbreads or tortillas as your base.

For added crunch, consider sprinkling some pine nuts or toasted walnuts on top before serving. If you’re not a fan of sun-dried tomatoes, a balsamic reduction can also work as a delicious drizzle. To store leftovers, keep the flatbreads in an airtight container in the fridge for up to 2 days; reheat in the oven for a crispy texture again.