baked artichoke dip with homemade flatbread


  • 14 Ounce Artichoke Hearts

  • 10 Ounce Spinach, frozen

  • 1 Cup Pepper Jack Cheese, shredded

  • 1 Cup mayonnaise

  • 1 Cup Parmesan cheese

  • 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




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


To make the dip: Mix artichokes, spinach, jack cheese, parmesan and mayonnaise in a large bowl.


Place mixture into a buttered cast iron dish and place in the Z Grill. Cook until cheese is melted and dip is heated through.


For the flatbread: Mix 1/2 cup parmesan, the flour, salt, and baking powder together in a large bowl.


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.


Shape the dough into a rectangle and flour both sides. Using a pizza cutter, cut the dough into 12 equal rectangles.


Place the dough on a cookie sheet and bake in the grill for 23-28 minutes or until golden brown.


Remove bread from grill and dip in the artichoke dip. Enjoy!