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Baked Artichoke Dip with Homemade Flatbread

Baked Artichoke Dip with Homemade Flatbread

By Traeger Kitchen

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

Prep Time

20 Min

Cook Time

30 Min




This recipe serves:


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Units of Measurement:
Artichoke Dip
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


  • 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.

  • 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.

  • 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!

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