Name: "Spinach Dip" Flatbread with Artichokes, Sun-Dried Tomatoes & Basil
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 3 (142 g) pkgs baby spinach; 3 cups cottage cheese; 6 flatbreads or naan; 1 small pkg fresh basil; 3 cloves garlic; 1 (227 g) block mozzarella cheese; 2 shallots; 18 sun-dried tomatoes, oil-packed; crushed red pepper; Italian seasoning; salt

"Spinach Dip" Flatbread with Artichokes, Sun-Dried Tomatoes & Basil"Spinach Dip" Flatbread with Artichokes, Sun-Dried Tomatoes & Basil — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

3 (142 g) pkgs baby spinach

3 cups cottage cheese

6 flatbreads or naan

1 small pkg fresh basil

3 cloves garlic

1 (227 g) block mozzarella cheese

2 shallots

18 sun-dried tomatoes, oil-packed

crushed red pepper

Italian seasoning

salt

Instructions

Preheat oven to 230°C (450°F).

Fill a large pot about halfway with hot water (from the tap); cover with a lid and bring to a boil over high heat.

Meanwhile, wash, dry, and pick basil leaves off the stems; discard stems and mince the leaves. Place in a medium bowl.

Peel and mince garlic. Add to the bowl with the basil along with cottage cheese and spices. Set aside.

Wash and dry spinach (skip this step if it came pre-washed).

Once the water in the pot is boiling, uncover, then add salt and spinach. Stir until wilted, about 1 minute, then drain in a colander and rinse with cold water to cool.

Using your hands, squeeze as much water from the spinach as you can, then transfer to a cutting board. Roughly chop spinach and add to the bowl with the cottage cheese mixture. Stir to combine the spinach dip and set aside.

Peel and mince shallots. Place on a plate.

Drain and thinly slice sun-dried tomatoes and artichoke hearts. Add both to the plate with the shallot.

Coarsely grate cheese.

Divide flatbreads between two large baking sheet pans. Spread with spinach dip, then top with cheese, sun-dried tomatoes, artichoke hearts, and shallots.

Place baking sheets in the oven and bake until flatbreads are lightly crispy and cheese is melted, about 8 minutes. Remove from oven.

To serve, cut flatbreads into wedges and divide between plates. Enjoy!

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