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!