Spinach & Artichoke Dip Party Flatbread

I’m not even going to tell you again how much I love dip. This blog should have been called Foxes Love DIP, because I feel like I am talking about dip, making dip and photographing dip all the time.

We all know it’s not a party until somebody breaks out the spinach and artichoke dip. But what if that dip was only the start?

When thinking about a menu for the big game coming up this weekend, three things pop into my brain: dip, pizza, and additional dip. Today, I decided to combine two of those ideas into a simple party flatbread.

First, I started with store-bought naan bread, which is almost indistinguishable from pizza crust once you bake it and get some toppings on it. But if you’re feeling ambitious, you can use my recipe for homemade flatbread pizza instead!

I spread the naan with a generous dollop prepared spinach and artichoke dip. I mean, you could practically stop now, and all your party guests would just munch down the dip-covered naan. However, I used it as an opportunity to get creative and clear out some odds and ends in my refrigerator. But in a way that my guests wouldn’t realize they were eating odds and ends, you know?

Here, I used a combination of sun-dried tomatoes, pepperoni, mushrooms, yellow bell pepper, pine nuts and parsley, but the possibilities are practically endless! Have fun with it.

Spinach & Artichoke Dip Party Flatbread

Author: Lori Yates

Yield: 4 appetizer servings

Prep: 15 minutes minutes

Cook: 13 minutes minutes

Total: 28 minutes minutes

Your guests won't know you used up odds and ends to top this delicious dip!

5 from 1 rating

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Ingredients

• ▢ 1 package garlic-flavored naan bread 8.8 ounces / 2 pieces
• ▢ ½ cup prepared spinach and artichoke dip
• ▢ 10 pepperoni slices
• ▢ 4 sun-dried tomatoes thinly sliced
• ▢ 2 fresh mushrooms thinly sliced
• ▢ ¼ yellow bell pepper thinly sliced
• ▢ 2 tablespoons chopped fresh parsley
• ▢ 1 ½ tablespoons pine nuts

Instructions

• Preheat oven to 400 degrees F. Place naan on rimmed baking pan. Transfer to oven; bake 5 minutes.
• Remove naan from oven; divide and spread dip evenly over naan. Top with pepperoni, sun-dried tomatoes, mushrooms and bell pepper. Bake 8 to 10 minutes or until naan is slightly crisp and toppings are warmed through.
• To serve; cut each naan into 4 pieces and sprinkle with parsley and pine nuts.

Calories: 308kcal, Carbohydrates: 34g, Protein: 8g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 10mg, Sodium: 677mg, Potassium: 163mg, Fiber: 2g, Sugar: 5g, Vitamin A: 202IU, Vitamin C: 17mg, Calcium: 87mg, Iron: 1mg

This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

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