Smoked Spinach Artichoke Dip
This smoked spinach artichoke dip is just like the classic party appetizer, but with a kiss of smoke flavor from the pellet grill! An awesome spinach dip recipe to cook on the Traeger or other pellet smoker!
Servings: 10 people
Ingredients
- 1 head garlic
- 1 tablespoon olive oil
- 2 10 oz bags frozen spinach thawed and squeezed to drain
- 2 14 oz cans quartered artichoke hearts drained and rough chopped
- 12 oz cream cheese softened
- ¾ cup sour cream
- ½ cup mayonnaise
- 1½ cup shredded mozzarella
- 1½ cup freshly grated parmesan cheese
- 1½ cup freshly grated smoked gouda cheese
- 1 tablespoon black pepper
- enough butter to butter a 10-12" cast iron skillet or casserole dish
- tortilla chips, toasted bread, or veggies for dipping
Instructions
- Prepare the garlic. Preheat oven to 350℉. Cut the top ¼ off the head of garlic, exposing the cloves. Place the larger ¾ of the head in a piece of aluminum foil with the cut side facing up. Drizzle about 1 tablespoon of olive oil on the exposed cloves. Wrap in aluminum foil and bake for 1 hour at 350℉. For the remaining ¼ of the head, peel and finely mince the garlic. Set aside.
- Prepare the pellet grill. Preheat grill to 225℉ with your favorite mild wood pellets (like a fruit wood or oak).
- Make the spinach artichoke dip. Add drained spinach, chopped artichoke hearts, cream cheese, sour cream, mayonnaise, 1 cup of each of the shredded cheeses (mozzarella, smoked gouda, and parmesan), and black pepper to a large mixing bowl. Add the minced fresh garlic and the roasted garlic (you should be able to squeeze the roasted garlic out of the bulb). Use a hand mixer to mix until well combined. *Reserve ½ cup of each of the shredded cheeses to sprinkle on top of the dip later.
- Add dip to a cast iron skillet. Spread the spinach artichoke dip evenly in a buttered 10-12" cast iron skillet or oven-safe casserole dish.
- Smoke the spinach dip on the pellet grill. Place the dip on the pellet grill and close the lid. Smoke the dip at 225℉ for 45 minutes to 1 hour, or until the top is slightly browned. Remove the dip from the grill.
- Melt the cheeses on top. Adjust the pellet grill temp to 400℉. While the grill is coming up to temp, sprinkle the remaining shredded cheeses evenly on top of the dip. Put the smoked spinach artichoke dip back on the grill. Cook at 400℉ for about 15-25 minutes, or until the cheese on top is melted and the dip is bubbly.
- Serve the spinach artichoke dip. Remove the dip from the grill, and allow to cool for about 10 minutes. Serve with tortilla chips, toasted bread, or vegetables for dipping.
Video
Notes
- This dip can also be made in the oven. Just follow all of the instructions to prepare the dip, and bake at 350 degrees F until it’s hot and bubbly.
- The dip is best consumed within 3-4 days when stored in an airtight container in the refrigerator. Reheat it in the oven or microwave before serving.
- If you can't find smoked gouda, you can substitute extra mozzarella cheese.