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.
Coarsely chop half the spinach. Mince garlic. Drain and coarsely chop artichokes. Core Roma tomato and cut into ½" dice
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.
Assemble the Flatbread
Evenly spread sauce on naan. Top with artichokes and shredded mozzarella cheese.
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.
Make the Salad
Place remaining spinach, half the diced tomato, and Greek dressing in a medium mixing bowl. Toss to combine.
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).