Spinach Artichoke Dip and Whole Wheat Flatbread, Two Ways

Spring cleaning= NOT DONE. But the good news is I found two more pennies. I should be done by the end of the week which means I will be able to focus a little more time on this blog and a little less time on my cute little home.

So while I keep scrubbing and organizing I thought I'd bring not one but three delicious recipes to the table today. You are welcome (and yes, I'm sure you'll be thanking me--- they are that delish).

First off, I love Stacy's Pita Chips. I mean I really love them. But at the grocery store here they cost an arm and a leg ($5 for a small-ish size bag), and if you are acquainted with chip bags then you know they are at least half filled with air. That's why I developed this recipe; I can enjoy the pita chip taste for a much smaller price.

Flatbread "Pita"Chips

Recipe Source: © The Taste Tester

3 whole-wheat flatbreads*

1 tablespoon olive oil

coarse sea salt for sprinkling

Preheat the oven to 400˚F. Brush a baking sheet with about 1 1/2 teaspoons of olive oil (it should be a very very thin layer of oil). Brush one side of each flatbread with 1/2 a teaspoon of remaining oil. Using a pizza cutter, cut each flatbread into small squares. Place flatbread pieces olive oil side up on prepared baking sheet. Sprinkle with desired amount of sea salt. Bake for four minutes and then flip over. Bake for an additional 3-6 minutes watching them very closely so that the chips do not burn!

*I use three flatbreads for this recipe because it is what I find fits best on a standard size baking sheet.

Now, I'm not going to flash a "pita" chip recipe in your face without giving you something incredible to dip them in!

Hot Spinach, Artichoke & Sun-dried Tomato Dip

Recipe Source: © The Taste Tester

1 (5-6 ounce) container plain greek yogurt

1/3 cup mayonnaise

4 ounces cream cheese

4 cloves garlic, minced

1/2 cup diced onion

1 (7 oz) jar marinated artichoke hearts, drained *You can also use a drained 14 ounce can of artichoke hearts. I like the marinated ones better but either will work.

1 (10 oz) package frozen chopped spinach, thawed and drained well

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 cup shredded mozzarella cheese *I recommend whole milk mozzarella if you can find it. I buy mine at Wal-Mart.

1 cup shredded parmesan cheese, divided

1/4 cup oil packed sun dried tomatoes, finely diced

Preheat the oven to 350˚F. Grease an 8x8" or 9x9" baking dish. Whirl the first nine ingredients together in a food processor until smooth (you can also mix them together using a hand mixer if you do not have a food processor). Fold in 3/4 cup parmesan cheese, mozzarella cheese, and sun dried tomatoes. Spread dip evenly in prepared pan. Sprinkle with remaining 1/4 cup parmesan cheese.

Bake for 20-25 minutes or until bubbly. I like to turn the oven temp up to 375˚F for the last 5 minutes to get the edges a little crispy. Serve warm with flatbread "pita" chips, tortilla chips, sliced baguette, or fresh raw veggies like sliced sweet peppers, broccoli, cauliflower, carrots, etc.

Since there are only three of us here at the Jenks home, we often have to get creative with how we eat our leftovers. So here's the third recipe for today! It uses leftover spinach artichoke dip and leftover flatbreads (we just pull our flatbreads out of the freezer for this one). The recipe is written per one flatbread pizza.

Spinach Artichoke Flatbread Pizza

Recipe Source: © The Taste Tester

1 whole wheat flatbread

1/3 cup leftover spinach artichoke dip

1/4 cup cooked sliced chicken (opt.)

3 tablespoons shredded mozzarella cheese

1 teaspoon parmesan cheese

Preheat oven to 375˚F. Spread dip on one side of flatbread. Layer chicken on top of dip and sprinkle with both cheeses. Bake directly on oven rack for 5-7 minutes or until cheese is melty and bubbly and flatbread is crispy.

P.S. Another great way to enjoy leftover spinach artichoke dip is by stirring it into a bowl of whole wheat pasta!

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