Spinach Artichoke Dip Pizza

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 From Joy Bauer this is a healthy recipe - and having the leftover dip mixture to enjoy as a dip is great! OK so couldn't find Boboli so bought a premade crust from Wegmans- I was thinking what an awesome app this would be and plan to buy the rectangular premade pizza crust that Trader Joes sells for next time and cut it into squares!



  • 10 ounces frozen, chopped spinach
  • ¾ cup low-fat mayonnaise or plain Greek yogurt  (I did half of each)
  • ¾ cup grated Parmesan
  • 14 ounces artichoke hearts, rinsed and drained, finely chopped
  • 2 scallions, green onions, finely chopped (I thought I had it on hand but alas no!)
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon crushed red pepper flakes, optional for mild heat

For the Pizza

  • 1 thin store-bought pizza crust, like Boboli (couldn't find used Wegmans)
  • 1 to 1½ cups shredded part-skim mozzarella cheese
FOR THE DIP

Microwave frozen spinach according to package directions in a medium mixing bowl. It doesn't have to be hot; it just needs to be thoroughly thawed. Squeeze out the majority of water by pressing down with paper towels, a clean kitchen towel or cheesecloth (do your best to remove as much water as possible). Once spinach is drained, toss in the remaining ingredients and mix until well combined. Set aside.

To make the pizza:

  • Preheat oven to 400°.
  • Add a large dollop of spinach artichoke dip on top of pizza crust and spread out evenly. Sprinkle mozzarella over the top. Bake in oven 5 to 10 minutes until cheese is melted and the dip is warmed through. Pizza crust brands will vary, so be sure to follow the crust package directions for the exact temperature and bake time.
  • FOR THE LEFTOVER DIP
  • The leftover Spinach Artichoke Dip can be put the leftover dip in a small ramekin or casserole dish at and bake at 350˚ for about 15 minutes, or until warmed through. For ease, you can also microwave for 1 to 2 minutes or until warm.

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