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
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.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 / 177 ˚C
2
To make the dip: Mix artichokes, spinach, jack cheese, parmesan and mayonnaise in a large bowl.
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 / 177 ˚C
4
For the flatbread: Mix 1/2 cup parmesan, the flour, salt, and baking powder together in a large bowl.
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.
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 / 177 ˚C
00:28
8
Remove bread from grill and dip in the artichoke dip. Enjoy!
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