Smoked Spinach Artichoke Dip

Smokey spinach artichoke dip

 

Smokey Spinach Artichoke Dip:

 

The exact origin of spinach artichoke dip is not well-documented, but it likely emerged in the United States during the late 20th century. The dish is believed to have originated as a variation of traditional spinach dip, which has been popular since at least the mid-20th century.

While the exact inventor of spinach artichoke dip remains unknown, its enduring popularity is a testament to its delicious flavor and widespread appeal. Today, it is a beloved party favorite enjoyed by millions of people across the United States and beyond, often served at gatherings, potlucks, and holiday parties.  Give our smokey take on this party classic a try!

 

Ingredients:

  • 1 cup frozen chopped spinach, thawed and drained
  • 1 can artichoke hearts, drained and chopped
  • 8 oz. cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 1 tbsp. E-1 GSP Blend
  • Smoked paprika, for garnish

Directions:

  1. Preheat your smoker to 250°F.

  2. In a large mixing bowl, combine the cream cheese, mayonnaise, sour cream, E-1 GSP Blend. Mix until smooth.

    1. We prefer to use the stand mixer with paddle attachment here.  This allows all of the ingredients to meld to together better and get that creamy, almost pillowy, texture.

  3. Fold in the spinach, artichoke hearts, Parmesan cheese, and mozzarella cheese until well combined.

  4. Transfer the mixture to a heat-safe dish, such as a cast-iron skillet.

  5. Place the dish on the smoker and smoke for about 30-40 minutes, or until the dip is hot and bubbly.

  6. Remove the dish from the smoker and let it cool for a few minutes.

  7. Sprinkle smoked paprika over the top for garnish.

  8. Serve the dip warm with tortilla chips or crackers.

Enjoy your delicious and smoky spinach artichoke dip!

 

*Additional Notes*

  • Substitute Uncommon Flavor for the Smoked Paprika to really elevate this dish to the next level.
  • Our preferred hardwoods for smoking a dish like this is: pecan, post oak, or any subtle flavoring wood.  
  • If you are concerned that 30 minutes of smoke will be overpowering, an alternative method is to add a smoke tube with hardwood pellets to your grill and bake it on your grill using indirect heat for 30 minutes.  The smoke tube allows the pellets to smolder, adding that smoke flavor, while not being overpowering.