Not every dip is meant to be smoked, but spinach artichoke dip is! Perfect for your next tailgate or get together, this dip never fails and is super easy to make.
Simply combine all of the ingredients into a cast iron skillet, smoke and serve with tortilla chips or crackers. The smoky spinach artichoke dip is a flavor bomb and is one of my favorite appetizers.
Why you need to make smoked spinach artichoke dip.
The best dips are the ones that are easy to make and affordable. This one hits all the check marks and can be made in about an hour. Most of that time is spent on the smoker as you'll be able to prep all of the ingredients in just a few minutes.
Ingredients you'll need to make this recipe:
Frozen spinach
Can of artichoke hearts
Cream cheese
Sour cream
Mayonaise
Garlic paste (or powder)
BBQ seasoning (Homemade or store bought)
Red pepper flakes
Mozzarella cheese
Parmesan cheese
How to make smoked spinach artichoke dip.
Starting with a package of frozen spinach that has been thawed, remove as much excess liquid as you can. I take a handful of spinach at a time and squeeze all excess moisture out into my sink and set into a bowl.
Next remove your marinated artichoke hearts from the can or jar and give them a rough chop. This makes sure there aren't any big chunks when mixed together with the other ingredients.
Now in a large mixing bowl combine the spinach, artichoke, and the rest of the ingredients together including softened cream cheese, mozzarella cheese, parmesan cheese and BBQ seasoning. Mix that all together to combine.
Transfer into a medium cast iron skillet and add a little more shredded cheese to the top of the dip.
Using my pellet grill I smoke the dip at 225°F for 30 minutes, then increase the temperature to 350° and finish cooking it for another 30 minutes. The top of the spinach dip should be golden brown and starting to bubble on the edges.
Remove the dip from the smoker and serve immediately with crackers, pita chips or tortilla chips. For a next level idea, try serving the dip in a hollowed out sourdough bread bowl. This dip is perfect for game day or at your next party!
Can this spinach artichoke dip be made in the oven?
Yes you absolutely can! Follow the same steps for the smoked method and place the dip in a cast iron skillet or a baking dish. Then cook in your oven at 350 degrees for 30-40 minutes.
You can also place the dip in a slow cooker and keep it on low, stirring occasionally as needed. This way you have warm dip for hours as your guests enjoy.
Storing leftover spinach artichoke dip.
If you have any leftover dip, store it in an airtight container and refrigerate for up to 4 days. You can easily microwave the dip in a heat safe bowl and enjoy right away.
Love easy appetizers, give these a try!
Smoked Mexican street corn dip
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Smoked spinach artichoke dip
- Total Time: 1 hour 15 minutes
- Yield: 6-8 1x
Ingredients
- 6 oz frozen spinach (thawed)
- 12 oz can of artichoke hearts
- 8 0z softened cream cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon garlic paste (Or powder)
- 1 tablespoon BBQ seasoning
- 1 teaspoon red pepper flakes
- ¾ cup mozzarella cheese
- ¾ cup parmesan cheese
Instructions
- Thaw frozen spinach and squeeze out any excess moisture and set aside.
- Remove artichoke hearts from liquid and rough chop.
- Combine the rest of the ingredients together in a bowl and stir together to combine.
- Transfer mixed ingredients into a cast iron skillet. Top with any extra shredded cheese. Smoke at 225°F for 30 minutes then increase the temperature of the smoker to 350°F and continue cooking for an additional 30 minutes.
- Once the spinach dip is golden brown and the edges are bubbling, its time to eat! Remove the dip from the smoker and serve with chips or crackers.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer
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