Baked Artichoke Dip with Homemade Flatbread

Steps

• 1

  When ready to cook, set the Traeger temperature to 350˚F and preheat with the lid closed for 15 minutes.

  350 ˚F / 177 ˚C

• 2

  Make the artichoke dip. In a large bowl, add the artichokes, spinach, jack cheese, parmesan, and mayonnaise, and mix to combine. Place mixture into a buttered cast iron pan.

  Ingredients

  • 1  (14 oz) can artichoke hearts, drained

  • 10 Ounce frozen chopped spinach, defrosted and drained

  • 1 Cup pepper jack cheese, shredded

  • 1 Cup Mayonnaise

  • 1 Cup parmesan cheese, shredded

• 3

  Place the cast iron pan directly on the grill grates. Close the lid and cook until the cheese is melted and dip is heated through.

  350 ˚F / 177 ˚C

• 4

  Make the flatbread. In a large bowl, mix the flour, salt, and baking powder together, then add the parmesan. Add the milk, and olive oil, and stir until a soft dough forms.

  Ingredients

  • 1 Cup cake flour, plus more as needed

  • 1/2 Teaspoon kosher salt

  • 1/4 Teaspoon baking powder

  • 1/2 Cup parmesan cheese, shredded

  • 1/2 Cup milk

  • 1 1/2 Tablespoon Olive oil

• 5

  Place the dough on a floured surface and knead until it is smooth and no longer sticky, adding flour as necessary. Shape the dough into a rectangle and flour both sides.

• 6

  Using a pizza cutter, cut the dough into 12 equal rectangles. Place the dough on a baking sheet.

• 7

  Place the baking sheet on the grill grates. Close the lid and bake until golden brown, 23-28 minutes.

  350 ˚F / 177 ˚C

• 8

  Remove the flatbread and artichoke dip from the grill, and serve warm. Enjoy!