Spinach Artichoke Dip has become an iconic appetizer. You can find it at most gatherings, lots of restaurants, and pre-made in the grocery store. Most everyone loves the creamy, garlicy flavor that has just enough vegetables to make it slightly less guilt producing. Spinach and artichoke have an affinity that makes them work so well in this dip, but they happily go hand in hand in lots of other dishes.
I’ve used this dynamic duo in lots of different ways. Pasta sauces and stuffings have benefited from the joining of the thistle and the green. I’ve shared a recipe here awhile back for a tasty Spinach and Artichoke Soup (check it out on the RECIPE page; search Spinach Artichoke Soup) that pays homage to the dip.
The following recipe is another riff on the dip. It even features a creamy sauce. 
Things began with frozen chopped spinach, canned artichoke hearts, and chicken breast tenders. The pantry/freezer lightened their load a little bit more which is a major focus right now. I used the kind of pizza dough that comes in a can, but fresh or home-made would be wonderful.
So the main ingredients were ready to become pizza. The chicken was browned in a little olive oil. The spinach and artichokes sautéed with a hearty dose of garlic. Light cream cheese thinned with a little fat-free half & half and flavored with Italian herb blend became the sauce.
The weather almost demanded that the pizza be cooked on the grill, so of course I complied.
The result was crisp tasty pizza with just a hint of smokey goodness. This would be equally delicious baked in the oven as mini pizzas or one large one.
Give this recipe a try.
- 12 Ounces Pizza Dough, Whole Grain or Regular
- 3/4 Pound Chicken Breast Chopped in small bite size pieces
- 1 Tsp. Mrs Dash Italian Herb Blend
- 1 Tblsp. Olive Oil Plus more for drizzling
- 1 Can Artichoke Hearts Sliced lengthwise
- 1 Cup Frozen Chopped Spinach Thawed and squeezed dry
- 4 Cloves Garlic Finely chopped
- 4 Ounces Light Cream cheese At room temperature
- 1-2 Tblsp. Fat Free half & Half
- 1/2 Tsp. McCormick Italian Herb Grinder
- 4 Ounces Shredded Italian Cheese Blend
- Fresh Ground Black Pepper
- Red Pepper Flakes Optional
- Toss the chicken bits with the Mrs Dash blend. Place in a zip top bag and allow to marinate in the refrigerator over night.
- When you are ready to prepare the pizza, remove the chicken from the frig. Heat a large fry pan over medium heat. Add the olive oil and swirl to coat the bottom of the pan. Add the chicken, spreading it out in a single layer. Cook until it is golden brown and cooked through. This should take about 10 minutes.
- Remove the chicken from the pan, leaving the drippings. Add the garlic and cook for a minute or so until it begins to become fragrant.
- Add the artichokes and spinach to the pan and continue to cook for 4 - 5 minutes. When everything looks blissful, remove the mixture from the pan.
- Stir the cream cheese and half & hlaf together in a small bowl. Add the Italian Herb grinder blend and stir to combine.
- Open the pizza dough and allow it to rest for 10 minutes or so. Cut in 4 pieces and stretch slightly to an even thickness on a mat that has been lightly coated with cooking spray. Spray both sides of the dough lightly as well.
- On the upper rack of a hot grill lay the dough pieces leaving room between each. Cook 3 minutes until lightly browned and marked. Turn and grill 2 minutes more. Remove from grill and lay on large baking sheet, browner side up.
- Divide the cream cheese mixture among the four dough pieces. Spread evenly almost to the edges.
- Top each pizza with the Spinach/Artichoke mixture and sprinkle the chicken on top. Add the cheese blend to the pizzas along with drizzle of olive oil.
- Place the pizzas back on the grill (top rack if you have one). Put the lid down and cook for 3 minutes. Check the pizzas and move them around to help them cook evenly.
- Continue to cook, moving around as needed. the cheese should be melted and the bottom crust deeply marked but not burned.
- Remove from the grill and allow to rest for 5 minutes. Sprinkle with freshly ground pepper and a dusting of red pepper flakes if you dare and serve.
