Artichoke and Spinach Dip is an extremely popular appetizer served at many family-style restaurants. But, why not make that delicious dip into a meal with an easy to make Artichoke and Spinach Dip Pizza!? This one you have got to see!
We all know that the past few years has seen a lot of recipes with the following two ingredients – artichokes and spinach! I’m not one to shy away from the combination of artichokes and spinach, but sometimes, Dear Reader, repetition of the same approach becomes boring. That’s why I jazzed up a pizza with my homemade dip.
Let me start by sharing a little secret with you – at my place of work, I’m the king of Artichoke and Spinach Dip. Every time we have a work function, I’m always asked to bring in this dip. And every time I do, someone tries their best to get me to reveal my recipe, but I’ve been keeping it a secret for a very long time – at least 10 years! But today, I’m going to share it with you, Dear Reader!
It’s not because my version of the popular restaurant appetizer is any better than all of the other versions out there. It’s because I love the fact that the dip is so loved and so popular, and I really enjoy being able to bring a big bowl of happiness to work functions.
Now, this dip is so good and so versatile. You can do almost anything with it. My favourite way is to bake it until it’s really hot and then use tortilla chips or very thinly sliced baguette as a vessel to scoop the glorious dip into my mouth. But, today, I thought I would share something different with you. Today, I’m introducing my Artichoke and Spinach Dip Pizza!!
With this pizza, you get to eat your appetizer and your main all in one dish! I believe that means you can eat more… right? 😉 Either way you ‘slice’ it, this pizza is sure to be a favourite mealtime staple!
Can I offer just one tidbit of advice, though? Double up on this recipe, take half and store it in a food-safe container. It will last in the fridge for a few days. When you’re ready to enjoy more of this dip, place it in an oven-proof dish and bake for 20 minutes at 350 degrees.
- 150 grams frozen chopped spinach, thawed and squeezed
- 1 340ml jar marinated artichoke hearts, drained and lightly squeezed
- 4oz cream cheese, softened
- ½ cup sour cream
- ½ cup parmesan cheese, grated
- 1 cup white old cheddar cheese, grated (plus more for garnish)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried chili flakes
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 12” pizza crust, premade, store-bought
- Vegetable oil spray
- Parsley for garnish
- Place the softened, room-temperature cream cheese into a large mixing bowl. Using a hand-held mixer, blend the cream cheese until a smooth consistency is achieved.
- Add the sour cream and blend into the cream cheese until full incorporated.
- Using a wooden spoon, stir in the spinach, artichokes, salt, pepper, chili flakes, garlic powder, and onion powder.
- Next, add the parmesan and cheddar. Fold into the spinach mixture. Set aside.
- If you have decided to go the fresh pizza crust route, spread the dough and add the artichoke and spinach dip right onto the top of the fresh dough, spreading the mixture evenly over the dough, but leaving a ½ - 1” crust. Bake on a lightly greased cookie sheet or pizza pan for 20 minutes at 350 degrees.
- If you decide to use a prepared, store-bought crust, please follow these steps. Place the pre-baked crust onto an ungreased cookie sheet or pizza pan. Pile on the artichoke and spinach dip and spread the mixture evenly over the dough, but leaving a ½ - 1” crust. Bake the pizza for 10 minutes at 350 degrees. Remove the pizza from the oven and lightly spray the outer crust with the vegetable oil. Since this crust has been pre-baked, adding the light coating of vegetable oil will prevent the crust from burning. Return the pizza to the oven and continue baking for another 10 minutes.
- Top the cooked pizza with some fresh cut parsley for garnish, and extra grated parmesan if you so desire. Enjoy!