Spinach & Artichoke Dip w/ flatbread crisps


New Year's Eve, to me, is another great excuse to make and consume a variety of rich foods that you would normally try to stay away from...but since it's the season, I figure it really is my duty to spread the word about such delicasies like this creamy spinach and artichoke dip, topped with bubbling, melted cheese and served with lightly salted, toasted flatbread crisps...you can excercise later!

To make this scrumptious appetizer, you will need a package of flatbread (or pitas), oil (I used grapeseed oil), seasalt (or gold ole table salt will do), 1 can of artichoke hearts, 1 pkg. of frozen spinach (thawed), 1 small onion, 3-4 garlic cloves, 1 block of cream cheese, plain greek yogurt (or sour cream), mayonnaise, parmesan cheese, shredded mozzarella (or a mixture of your favourite) and salt & pepper.

To make the flatbread crisps, preheat your oven to 400 degrees, then drizzle the tops of flatbread with grapeseed oil (or the oil of your choice)...

...sprinkle lightly with sea salt,

...then, using a pizza cutter, or a sharp knife, slice the bread into small wedges and place oil side up on a parchment lined baking sheet...bake for about 8-10 minutes...

...until golden brown, watching carefully that they don't burn. Remove from oven and place on a wire rack until cool...set crisps aside.

In the bowl of a stand mixer (or in a large bowl, using electric beaters), whip together a 1/2 of a block of softened cream cheese, 3/4 cup of plain greek yogurt or sour cream and a 1/4 cup of mayonnaise...beat until smooth.

To the cream cheese mixture, add 5 tbsps. of parmesan cheese (the dried stuff will do) and salt and pepper to taste.

Next, mince 1 small onion...

...and 3-4 garlic cloves (I used 4 because at this stage of my life, taste wins over fresh breath!)

Drain 1 can of artichoke hearts (not the marinated kind), pat dry with paper towels then coarsely chop.

Thaw 1 box of frozen, chopped spinach ensuring that all of the liquid has been squeezed out of it.

To the cream cheese mixture, add the minced onion, garlic, artichoke hearts and spinach...

Mix until combined.

Spread mixture into an 8 x 11 (or there 'bouts) heatproof casserole dish,

...and cover top with shredded mozzarella cheese (or the shredded cheese of your choice...I sometimes combine mozzarella with grated parmesan)...bake in a 400 degree oven for about 20-25 minutes...

...or until the cheese is golden brown and bubbling (I'm a little annoyed that the cheese on mine browned too much around the edges...don't be like me and flit about the kitchen, ignoring your dip!) Remove from the oven and serve warm with flatbread crisps, tortilla chips or slices of fresh baguette...Enjoy!

Spinach & Artichoke Dip

1/2 block of softened cream cheese

3/4 cup of plain greek yogurt or sour cream

1/4 cup of mayonnaise ( I use "Miracle Whip")

1 small onion, minced

3-4 garlic cloves, minced

5 tbsps. of parmesan cheese

1 package of frozen, chopped spinach (thawed)

1 can of artichoke hearts

1 cup of shredded mozzarella cheese

salt & pepper to taste

Preheat oven to 400 degrees, then in the bowl of a stand mixer (with the paddle attachment), beat cream cheese, yogurt and mayonnaise until smooth, add in the parmesan cheese and the salt and pepper to taste. Mince 1 small onion, garlic and chop drained (and patted dry) artichoke hearts and spinach. To the cream cheese mixture, add the onion, garlic, artichoke hearts and spinach...stir until combined. Spread mixture into an 8 x 11 inch casserole dish and bake in a preheated 400 degree of for about 20-25 minutes or until cheese is golden brown and bubbling...remove from oven and serve warm with flatbread crisps.

Flatbread Crisps

1 package of flatbread

grapeseed oil (or olive oil)

sea salt

drizzle tops of flatbread with oil and sprinkle lightly with sea salt...cut flatbread into small wedges and bake (oil side up) on a parchment lined baking sheet. Bake in a preheated, 400 degree oven for about 8-10 minutes or until golden brown...remove from oven, place on a wire rack and cool.