Name: Spinach Artichoke Meltdown Flatbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 cup store-bought spinach artichoke dip; 1 tablespoon olive oil (optional); 1 Roma tomato, diced; 4 flatbreads; 1 and 1/2 cups grated Monterey Jack Cheese; 1 cup defrosted frozen spinach

flatbread

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What type of flour is best for flatbread?

Enjoy a delightfully cheesy and irresistible flatbread pizza loaded with store-bought spinach artichoke dip, succulent tomatoes, and melty Monterey Jack cheese for a speedy and delicious treat.

Milk

Wheat

Gluten Free

Lactose Free

Mediterranean

Vegetarian

Dips & Spreads

gram

spinach artichoke dip

Oils

milliliter

olive oil

Fresh Vegetables

roma tomato

Other Bread

Cheese

shredded monterey jack cheese

Frozen Vegetables

chopped spinach

Water

Calories

Carbohydrates

Protein

Dietary Fiber

Sugar

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Minerals

Iron

Magnesium

Phosphorus

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Sodium

Zinc

Copper

Manganese

Selenium

Vitamin C

Vitamins

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Vitamin A

Lutein+zeaxanthin

Dietary Folate Equivalents

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Spinach Artichoke Meltdown Flatbread

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Baking Goods

Produce

Bakery

Dairy

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Optional: for an extra crisp base, brush or spray the flatbreads with olive oil.

Bake flatbreads on the center rack for 5-8 minutes to lightly crisp.

Squeeze out any excess liquid from the defrosted spinach.

Spread store-bought spinach artichoke dip evenly across the flatbreads.

Bake for 10 minutes at 350°F, or until the flatbreads are crispy and the cheese is melted and bubbly.

Slice the flatbreads into squares, slices, or wedges and enjoy your Spinach Artichoke Meltdown Flatbread!

Spinach Artichoke Meltdown Flatbread

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