Popular
Latest From the Show
Spinach Artichoke Dip 3 Ways: Appetizer, Pizza & Low-Carb Chicke…
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
Slather Rach's quick & easy spinach-artichoke dip on flatbread or focaccia + bake. Say hello to your new favorite pizza.
Check out Rach's original Creamy, Cheesy Spinach & Artichoke Dip or try her Keto/Low-Carb Spinach & Artichoke Chicken.
Ingredients
For the Spinach and Artichoke Topping:
- 2 tablespoons extra-virgin olive oil (EVOO)
- 4 cloves garlic, chopped
- One 16-ounce bag chopped frozen spinach, defrosted, wrung dry and finely chopped
- 1 teaspoon crushed red pepper flakes
- ¼ teaspoon nutmeg, freshly grated
- 1-1 ½ cups grilled artichoke hearts, chopped (packaged from produce department or jarred, drained)
- One 8-ounce brick cream cheese
- About ½ cup Greek yogurt
- 1 lemon, zested and half juiced
- 4 ounces shredded mozzarella (½ cup)
To serve:
- 8 x 12 focaccia OR 4 individual flatbreads
- 12 ounces shredded mozzarella (1 ½ cups)
- ¼ cup Pecorino Romano cheese
Yield
Serves: 4
Preparation
Preheat oven to 400˚F for pizzas.
Heat a medium cast-iron skillet over medium heat with olive oil, add garlic and stir a minute. Add spinach and season with salt and pepper, red pepper flakes, nutmeg (Rach uses her multi-grater), lemon zest, add artichokes and heat, add cheeses, yogurt and lemon juice and melt ingredients into a uniform thick but even mixture, broil to brown. Top bread and add more cheeses, bake to brown and bubbly.