Smoked Spinach Artichoke Dip with Parmesan

The Story

Spinach artichoke dip became a party staple because it's practically impossible to get wrong and almost universally liked. The smoked version keeps everything that works about the original — cream cheese, mozzarella, Parmesan, the richness of mayo and sour cream — and adds one variable: smoke. E-1 GSP goes into the base before it hits the smoker, so by the time it comes off, the blend has had 35 minutes to open up in the heat and work into every component. Stand mixer. Cast iron. Smoker. That's the whole process.

We prefer a stand mixer with a paddle attachment for the base. It creates a smoother, almost pillowy texture that you can't get from hand mixing — the cream cheese emulsifies more completely with the other dairy.

Instructions

1. Preheat the smoker. Set your smoker to 250°F. Pecan, post oak, or any mild fruitwood works best here — you want smoke that enhances rather than overpowers a dairy-based dip.
2. Build the base. In a stand mixer with a paddle attachment (or a large bowl with a hand mixer), combine softened cream cheese, mayonnaise, sour cream, and E-1 GSP Blend. Mix on medium speed until completely smooth and well integrated — about 2 minutes. The base should look uniform with no cream cheese lumps.
3. Fold in the vegetables and cheese. Add drained, squeezed spinach, chopped artichoke hearts, Parmesan, and mozzarella. Fold by hand until evenly combined. Don't overmix — you want the artichoke pieces to remain as distinct chunks.
4. Transfer to cast iron. Spread the mixture evenly into a cast-iron skillet or oven-safe dish. Smooth the top with a spatula.
5. Smoke. Place the skillet on the smoker and smoke for 30–40 minutes at 250°F, until the dip is hot throughout, the top is lightly set, and the edges have just begun to pull away from the sides. Check at 30 minutes — you're looking for a gentle jiggle in the center, not a slosh.
6. Rest and garnish. Remove from the smoker and let rest 5 minutes. Dust the top with smoked paprika. Serve warm directly from the skillet with tortilla chips, crackers, or sliced baguette.

Pro Tips

• Drain the spinach thoroughly — press it in a clean towel or squeeze it in your fist. Waterlogged spinach will break the consistency of the base and make the finished dip loose and watery.
• If the smoke feels like too much for your setup, use a smoke tube with pellets on a gas grill with indirect heat. You get the smoke flavor with less intensity — good for guests who are new to smoked food.
• Substitute Uncommon Flavor for the smoked paprika garnish on top to elevate the finish. It adds a final aromatic hit right as it hits the table.
• This dip holds well on a warming tray or in a slow cooker on low — it won't break or separate, making it reliable for parties where it needs to stay warm for an extended time.