Spinach and Artichoke Flatbread

with roasted red peppers and red pepper flakes

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat, Soy

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A note about serious food allergies

If you've been to or hosted a dinner party in the last, oh, half-century, then there's a 100% chance that spinach and artichoke dip was served. That delicious concoction bound together with cream cheese and served with vegetables or little bread slices is as ubiquitous as it is addicting. So we thought, why not graduate it from appetizer to entree? That's exactly what we did by spreading the dip on crisp naan flatbread, and topping the whole thing off with fresh Roma tomato, roasted peppers, and a few flakes of crushed red pepper. It's a zesty meal that's ready for prime time.

In Your Box (serves 2)

  • 8 oz. Spinach
  • 2 Garlic Cloves
  • 3 oz. Artichoke Hearts
  • 2 Roma Tomatoes
  • Info
    2 Naan Flatbreads
  • Info
    4 fl. oz. Whole Milk
  • Info
    4 oz. Cream Cheese
  • Info
    2 oz. Shredded Mozzarella
  • Info
    1½ oz. Greek Dressing
  • ¼ tsp. Red Pepper Flakes
  • Nutrition (per serving)

  • Calories
    752
  • Carbohydrates
    65g
  • Fat
    38g
  • Protein
    32g
  • Sodium
    1597mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Medium Pan
  • 1 Mixing Bowl

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Coarsely chop half the spinach. Mince garlic. Drain and coarsely chop artichokes. Core Roma tomato and cut into ½" dice

  • Step 2 - Make Dip and Bake Flatbread
    2

    Make Dip and Bake Flatbread

    Place naan directly on oven rack and bake 5 minutes, or until slightly crisp. Remove from oven and allow to cool. Heat 2 tsp. olive oil in a medium pan over medium heat. Add garlic and chopped spinach to hot pan and cook 1 minute, while stirring, or until spinach is wilted. Add milk and cream cheese to pan and cook 5 minutes, stirring constantly (to avoid scorching), until cream cheese is incorporated and sauce is thick enough to draw a line that holds for 10 seconds. Season with ½ tsp. salt and ¼ tsp. pepper. Allow to cool slightly.

  • Step 3 - Assemble the Flatbread
    3

    Assemble the Flatbread

    Evenly spread sauce on naan. Top with artichokes and shredded mozzarella cheese.

  • Step 4 - Bake the Flatbread
    4

    Bake the Flatbread

    Place assembled flatbreads directly on oven rack. Place prepared baking sheet on rack directly underneath flatbreads. Bake 10-15 minutes, or until cheese is bubbly and crust is golden brown. Once finished, cool for 5 minutes.

  • Step 5 - Make the Salad
    5

    Make the Salad

    Place remaining spinach, half the diced tomato, and Greek dressing in a medium mixing bowl. Toss to combine.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Serve salad in a bowl. Cut flatbread into desired amount of slices and garnish with remaining tomato and red pepper flakes (to taste).