Spinach Artichoke Flatbreads

Nut-free option, Soy-free option

This is a re-creation of one of our childhood favorites—veganized. We would often smother pita bread with spinach and artichoke dip and top it with mozzarella, cooking it to melty perfection. This recipe is an ode to that creation. It works as an appetizer, a side or an entrée. Pair it with Creamy Tomato Soup or Butternut Squash Soup with Sautéed Pepitas.

Spinach Artichoke Flatbreads are a delightful and flavorful dish that combines the creamy goodness of spinach and artichoke dip with the convenience of flatbreads. This recipe transforms the classic dip into a satisfying meal by spreading a creamy spinach and artichoke mixture onto flatbreads, topping them with vegan mozzarella and chopped artichoke hearts, and then baking them until golden and melty. The result is a harmonious blend of textures and flavors, with the creamy mixture contrasting the crispy flatbread and the melted cheese adding a gooey touch.

The creamy mixture is made by sautéing minced garlic in vegan butter, then whisking in flour and rice milk to create a smooth base. Vegan cream cheese is added for richness, along with chopped spinach, garlic salt, dried parsley, and a hint of lemon juice for brightness. Quartered artichoke hearts, after being drained and chopped, lend a satisfying bite and a subtle tanginess to the dish.

The mixture is generously spread over vegan flatbreads (such as pitas or naan), which are brushed with a garlic butter mixture for added flavor. Vegan mozzarella shreds and the chopped artichokes are then sprinkled on top. The flatbreads are baked in the oven until the cheese is melted and bubbly, and the bottoms are delightfully crisp.

Once out of the oven, the Spinach Artichoke Flatbreads are sliced into portions and can be served as a delightful appetizer, party snack, or even as a light main course. The addition of chopped fresh parsley as a garnish adds a pop of color and freshness to the dish. With its creamy, savory, and slightly tangy profile, these flatbreads are sure to be a crowd-pleaser, whether enjoyed on their own or as part of a larger meal.

PREP TIME: 5 minutes

COOK TIME: 15 to 17 minutes

YIELD: 4 flatbreads

INGREDIENTS:

• 3 tbsp (42 g) vegan butter, divided (nut-free and/or soy-free if needed)
• 3 cloves garlic, peeled and minced, or 1 tbsp (9 g) jarred minced garlic
• 2 tbsp (15 g) all-purpose flour
• ¾ cup (180 ml) plain, unsweetened rice milk
• ½ cup (113 g) vegan Cream Cheese or store-bought (nut-free and/or soy-free if needed)
• 1 packed cup (30 g) spinach, chopped
• 1½ tsp (6 g) Garlic Salt or store-bought, divided
• ½ tsp dried parsley
• 1 tsp lemon juice
• 1 (14-oz [396-g]) can quartered artichoke hearts
• 4 vegan pitas, vegan naan bread, or vegan flatbread of choice
• 1 cup (113 g) vegan Mozzarella shreds or store-bought (nut-free and/or soy-free if needed)
• Chopped fresh parsley, for topping

INSTRUCTIONS:

1. Preheat the oven to 400°F (200°C).
2. In a skillet, melt 2 tablespoons (28 g) of the butter over medium-low heat. Add the garlic and sauté, stirring often, until fragrant, 30 seconds to 1 minute.
3. Whisk in the flour until well incorporated. While whisking constantly, slowly pour in the rice milk. Whisk until fully incorporated.
4. Increase the heat to medium-high, bringing the mixture to a gentle boil. Lower the heat to low, bringing the mixture to a simmer. Let simmer, whisking often, for 1 to 2 minutes, or until slightly thickened.
5. Whisk in the cream cheese and spinach until fully incorporated. Whisk in 1 teaspoon of the garlic salt, the parsley, and the lemon juice. Remove from the heat and set aside.
6. Drain and rinse the artichokes, then pat them dry with a clean towel. Chop them into small pieces and set aside.
7. Place the pitas on a large ungreased baking sheet. In the microwave or in a saucepan over medium-low heat, melt the remaining 1 tablespoon (14 g) of butter and place in a small bowl. Stir in the remaining ½ teaspoon of garlic salt. Brush evenly over the tops of the pitas.
8. Top each pita evenly with the spinach mixture. Distribute the mozzarella shreds evenly among the pitas. Sprinkle the chopped artichoke evenly on the top of the pitas.
9. Bake the pitas for 8 to 10 minutes, until the bottoms are crispy and the mozzarella is melty.
10. Slice the flatbreads into your desired amount of slices and serve topped with parsley, if desired.