Smoked Spinach Artichoke Dip

If you love smoked dips, you will be addicted to this pellet smoker artichoke dip recipe that's rich, cheesy, and a little spicy. Serve this dip with your favorite chips or stuff it into a baguette and enjoy!

Course Appetizer

Cuisine American, Appetizers

Keyword Artichoke Dip Stuffed Baguettes, Smoked Spinach Artichoke Dip

Prep Time 15

Cook Time 2 30

Servings

Calories 177kcal

Author Bon Appeteach

Ingredients

8 oz. Cream Cheese
1 cup Sour Cream
16 oz. Chopped Spinach fresh or frozen
13.75 oz. Artichoke Hearts drained and chopped
1 small Onion diced
1/2 cup Pickled Jalapenos diced small
4 cloves Garlic minced
1.5 cups Shredded Mozzarella
1/2 cup Parmesan Cheese
1 tsp. Salt
1 tsp. Black Pepper
1 tsp. Italian Seasoning
1/2 tsp. Red Pepper Flakes optional (spicy)

Instructions

Smoked Spinach Artichoke Dip

Preheat the pellet smoker (or other grill) to 250 F. and set it for indirect heat.
Prep the spinach. If using frozen, thaw and strain out as much excess liquid as possible. If using fresh, cook it in a skillet until wilted over medium heat and strain any excess liquid as well.
Drain the can of artichokes and press out excess liquid in a strainer. Roughly chop the artichoke hearts and set aside.
To a foil pan or cast iron skillet, combine all of the spinach artichoke dip ingredients (cream cheese, sour cream, diced onion, pickled jalapenos, spinach, artichokes, both cheese, and spices.
Place the pan onto the smoker for 30 minutes. After 30 minutes, use a spatula to stir and combine all the ingredients. The dip will still be somewhat chunky, but continue to smoke for 2-2.5 hours, stirring every 30 minutes.
The smoked spinach artichoke dip is done when its evenly mixed, bubbly, and the cheese is fully melted.
Remove from the smoker and serve with tortilla chips and pita chips

Artichoke Dip Stuffed Baguette

Increase the smoker temperature to 350 F.
Hallow out a baguette by removing the center with a pairing knife and scooping out the extra bread.
Stuff the baguette with the smoked spinach artichoke dip and coat the top in a little extra cheese.
Place it back onto the smoker for about 20 minutes.
Remove and let rest about 10 minutes before slicing into 1-2 inch sided pieces for serving.

Notes

Prep this dip ahead of time by placing all the ingredients into the pan and into the fridge. Place on the smoker when ready to make it but add an additional 40-50 minutes if everything is cold from the fridge.

Nutrition