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