Artichoke Dip Flatbread

Football season is upon us!  Pizza, nachos, hot dogs, chili, tailgate sandwiches and dips galore.  I had a chance to make my first football-watching snack last weekend.  I’ve been craving artichoke dip and had my eyes on something I had pinned on Pinterest called Artichoke Bread (basically an italian loaf of bread, middle scooped out, filled with artichoke dip, topped with shredded mozzarella and baked til bubbly)!  It looked so delicious to me but I knew that thick white italian bread would be too much for my sensitive stomach.  Instead I lightened it up a bit by putting it on a whole wheat flatbread and substituting plain Greek yogurt for sour cream.  I spiced it up a bit by throwing in some chopped banana peppers and a few shakes of Red Hot.  Lots of fresh basil on top after it came out of the oven!  Cut it in small pieces… it’s definitely richer than a pizza but a great game day snack to share.

Artichoke Dip Flatbread (4-6 servings)


1 can artichokes, drained and chopped

2 cloves garlic, minced

¼ cup mayonnaise

½ cup plain Greek yogurt (or sour cream)

4 oz. light cream cheese (room temp)

4 scallions, thinly sliced

¼ cup parmasan cheese

½ cup shredded mozzarella cheese, divided

¼ cup banana peppers, diced

fresh ground pepper

dash of hot sauce (optional)

fresh basil

1 large flatbread


In a medium bowl, mix artichokes, garlic, mayonnaise, Greek yogurt, cream cheese, scallions, parmasan cheese, ¼ cup mozzarella cheese, banana peppers, pepper and hot sauce.  Spread generously over flatbread or thin pizza crust (Columbus folks — you can get the brand pictured below at Huffman’s Market).  Sprinkle with remaining ¼ cup mozzarella.  Bake at 400 degrees directly on rack for 10-15 minutes or until cheese is bubbly and bottom of flatbread is crisp.  Top with chopped fresh basil.  Cut in rectangle slices.