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Baked Artichoke Dip with Homemade Flatbread

20

30

Cherry

You'll flip over this wood-fired dip. Homemade flatbread is paired perfectly with a melty, cheesy, bubbly baked artichoke dip everyone will love.

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  • 14 Ounce artichoke hearts

  • 10 Ounce Spinach, frozen

  • 1 Cup shredded pepper jack cheese

  • 1 Cup mayonnaise

  • 1 1/2 Cup Parmesan cheese

  • 1 Cup cake flour

  • 1/2 Teaspoon kosher salt

  • 1/4 Teaspoon baking powder

  • 1/2 Cup milk

  • 1 1/2 Tablespoon extra-virgin olive oil

  • 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.

    350 ˚F

  • 2

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

    • 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.

    350 ˚F

  • 4

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

    • 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.

    • 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.
  • 7

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

    350 ˚F

  • 8

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