Baked Artichoke Dip with Homemade Flatbread

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, start the Traeger grill and set the temperature to 350 degrees F. Preheat, lid closed, for 10 to 15 minutes.

  

  Grill: 350 ˚F

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• 2

  To make the dip: Mix artichokes, spinach, jack cheese, parmesan and mayonnaise in a large bowl.

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  Ingredients

  • 14 Ounce artichoke hearts

  • 10 Ounce Spinach, frozen

  • 1 Cup shredded pepper jack cheese

  • 1 Cup mayonnaise

  • 1 Cup Parmesan cheese

• 3

  Place mixture into a buttered cast iron dish and place in the Traeger. Cook until cheese is melted and dip is heated through.

  

  Grill: 350 ˚F

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• 4

  For the flatbread: Mix 1/2 cup parmesan, the flour, salt, and baking powder together in a large bowl.

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  Ingredients

  • 1/2 Cup Parmesan cheese

  • 1 Cup cake flour

  • 1/2 Teaspoon kosher salt

  • 1/4 Teaspoon baking powder

• 5

  Add milk and olive oil and stir until a soft dough forms. Place the dough on a floured surface and knead until it is smooth and no longer sticky, adding flour as necessary.

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  Ingredients

  • 1/2 Cup milk

  • 1 1/2 Tablespoon extra-virgin olive oil

• 6

  Shape the dough into a rectangle and flour both sides. Using a pizza cutter, cut the dough into 12 equal rectangles.

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• 7

  Place the dough on a cookie sheet and bake in the grill for 23-28 minutes or until golden brown.

  

  Grill: 350 ˚F

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• 8

  Remove bread from grill and dip in the artichoke dip. Enjoy!

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