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Playing Spinach Artichoke Dip 3 Ways: Appetizer, Pizza & Low-Carb Chicken Dish

Slather Rach's quick & easy spinach-artichoke dip on flatbread or focaccia + bake. Say hello to your new favorite pizza. 

Check out Rach's original Creamy, Cheesy Spinach & Artichoke Dip or try her Keto/Low-Carb Spinach & Artichoke Chicken.


For the Spinach and Artichoke Topping:
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 4 cloves garlic, chopped
  • One 16-ounce bag chopped frozen spinach, defrosted, wrung dry and finely chopped
  • 1 teaspoon crushed red pepper flakes
  • ¼ teaspoon nutmeg, freshly grated
  • 1-1 ½ cups grilled artichoke hearts, chopped (packaged from produce department or jarred, drained)
  • One 8-ounce brick cream cheese
  • About ½ cup Greek yogurt
  • 1 lemon, zested and half juiced
  • 4 ounces shredded mozzarella (½ cup)
To serve:
  • 8 x 12 focaccia OR 4 individual flatbreads
  • 12 ounces shredded mozzarella (1 ½ cups)
  • ¼ cup Pecorino Romano cheese


Serves: 4


Preheat oven to 400˚F for pizzas.

Heat a medium cast-iron skillet over medium heat with olive oil, add garlic and stir a minute. Add spinach and season with salt and pepper, red pepper flakes, nutmeg (Rach uses her multi-grater), lemon zest, add artichokes and heat, add cheeses, yogurt and lemon juice and melt ingredients into a uniform thick but even mixture, broil to brown. Top bread and add more cheeses, bake to brown and bubbly.