Baked Artichoke Dip with Homemade Flatbread

Steps

• 1

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

  Grill: 350 ˚F

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• 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.

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  Ingredients

  • 14 Ounce artichoke hearts

  • 10 Ounce Spinach, frozen

  • 1 Cup shredded pepper jack cheese

  • 1 Cup mayonnaise

  • 1 Cup shredded Parmesan cheese

• 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.

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• 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.

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  Ingredients

  • 1 Cup flour

  • 1/2 Teaspoon kosher salt

  • 1/4 Teaspoon baking powder

  • 1/2 Cup shredded Parmesan cheese

  • 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.

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• 6

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

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• 7

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

  Grill: 350 ˚F

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• 8

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

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