13 Aug 2023
1 hour 15 minutes, plus rising time for the flatbread dough | easy | Serves 8-10
This is our version of the classic spinach and artichoke dip, served in the Jupiter Outback cast iron skillet. This is the perfect way to feed a crowd when you have people over, or to bring out at a special event or party. We use a cheese sauce as the base of the dip, before adding the more usual artichokes, spinach and cream cheese. Served with fresh flatbreads, this dip is hard to resist!
To make the flatbreads, mix everything together in a bowl and knead on a lightly floured surface
for a few minutes, until smooth and springy.
Leave the dough in a warm place for an hour or so until it has roughly doubled in size.
Preheat two gas burners on the Jupiter Outback BBQ. Knock back the dough and divide into 8 balls. Roll the dough balls flat.
Cook rolled out flatbreads for 2-3 minutes over direct heat until a little charred on each side, then set aside to rest.
Make the cheese sauce by heating the milk in one saucepan and melting the butter in another. Once the butter is foaming, add the flour and whisk to incorporate. Cook this mixture, whisking all the time, for a couple of minutes.
Begin adding the milk, a ladleful at a time. Whisk to incorporate fully before adding the next. Once all the milk is incorporated, season with salt and white pepper. Add the Red Leicester, reserving a little for the top of the pancakes, then add the mozzarella. Continue whisking until both cheeses are fully melted. Cover and set aside.
Light the two central burners on the Jupiter Outback BBQ and set the heat to medium-low. Once hot, add a splash of oil in the Jupiter Outback cast iron skillet and soften the leeks gently for around 10 minutes, stirring.
Add the splash of white wine and let it bubble down, then add the spinach and close the lid of the BBQ. Allow the spinach to wilt down for a few minutes.
Remove the spinach mixture to a bowl and mix in the artichokes and cream cheese. Season with salt and pepper.
Combine the cheese sauce with the artichoke and cream cheese mixture and return to the skillet. Sprinkle with the breadcrumbs and Parmesan. Close the lid of the BBQ on the opposite side to the heat, and cook for 5 minutes, or until everything is bubbling and golden.
You can also try adding herbs and spices to the flatbreads when mixing the dough, for example try adding some chilli flakes if you like it spicy, or mix through soft herbs, such as chives.
With all Outback barbecues, quality is built in. Choose from exceptional charcoal barbecues and stunning firepits or create the ultimate dining experience with a 4 burner or 6 burner barbecue, in eye-catching stainless steel. With Outback it’s so easy to enjoy the outdoors season after season.
With premium barbecues and stunning, summer-and-beyond firepits, Outback has a range that includes some of the world’s most trusted products for the best in outdoor living.