Smoked Spinach Artichoke Dip – Derrick Riches

Amp up the “wow” factor at your next cookout with this creamy smoked spinach artichoke dip. It’s super easy and big on flavor!

Smoked spinach artichoke dip is made with softened cream cheese, bacon, marinated artichokes, spinach, and more! This classic dip gets an upgrade from the smokiness of the grill. It’s savory, creamy, and oh-so-delicious. Serve this appetizer at your next cookout, party, or game-day event. It’s also a perfect comfort food recipe for colder months. Versatile and delicious, you won’t go wrong with this one.

Best Wood Pellets for this Recipe

For this recipe, we suggest using either maple or cherry wood pellets. Both will impart a sweet and subtle smoky flavor that works well with creamy dishes like the smoked spinach artichoke dip. Avoid more robust woods like hickory or mesquite, as they can overpower the dip.

Ingredients

• Softened cream cheese
• Sour cream
• Mayonnaise
• Garlic, minced (sub with smoked garlic)
• Onion powder
• Black pepper
• Dried basil (sub with oregano)
• Pepper flakes (optional)
• 1 13-ounce can of marinated artichokes
• Frozen chopped spinach
• 2 strips of cooked bacon
• Shredded mozzarella
• Grated parmesan cheese

How to make Smoked Spinach Artichoke Dip

• Preheat your pellet grill to 300 degrees F.
• Combine softened cream cheese, sour cream, mayonnaise, minced garlic, onion powder, black pepper, dried oregano, and a pinch of pepper flakes in a large mixing bowl.
• Next, fold in the chopped artichokes, bacon, and the thawed and drained chopped spinach.
• To that, add the shredded mozzarella and the grated parmesan cheese. Stir everything together until mixed through
• Lightly oil a 12″ cast-iron skillet.
• Transfer the spinach artichoke mixture to the skillet, spreading it out evenly with a spatula.
• Place the skillet on the pellet grill, close the lid, and cook for 40 minutes or until the dip is hot and bubbly and the top is golden brown.
• Once done, remove the skillet from the grill and let the dip to cool for 5 minutes before serving.
• Store the leftover smoked spinach artichoke dip in a lidded container in the fridge for up to 4 days. Rewarm it in the microwave in 15-second intervals until warmed all the way through.

Slow Cooker Spinach Artichoke Dip

• Combine the dip mixture according to the instructions listed in the recipe card below.
• Grease the inside of your slow cooker with a little oil or cooking spray. Transfer the dip mixture into the slow cooker, spreading it out evenly.
• Set your slow cooker to low heat and cook for 3-4 hours or until the spinach artichoke dip is hot and bubbly.
• Once the dip is ready, set the temperature to the “warm” setting to keep it at the perfect serving temperature.
• Serve the dip directly from the slow cooker.

What to serve with it

You can serve the delicious smoked artichoke dip with a variety of dippers like:

• Toasted baguette slices
• Tortilla chips
• Pita chips
• Crackers

Raw vegetables like carrots, cucumber slices, and bell pepper strips.

More Dip Recipes!

• 8 ounces softened cream cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 cloves garlic minced (sub with smoked garlic)
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried basil sub with oregano
• pinch of pepper flakes optional
• 1 13- ounce can of marinated artichokes drained and chopped
• 1 1/2 cups thawed and drained frozen chopped spinach
• 2 strips of cooked bacon roughly chopped (omit for vegetarian option)
• 1 cup shredded mozzarella
• 1/2 cup grated parmesan cheese

• Preheat your pellet grill to 300 degrees F.

• Combine softened cream cheese, sour cream, mayonnaise, minced garlic, onion powder, black pepper, dried oregano, and a pinch of pepper flakes in a large mixing bowl.

• Next, fold in the chopped artichokes, bacon, and the thawed and drained chopped spinach.

• To that, add the shredded mozzarella and the grated parmesan cheese. Stir everything together until mixed through

• Lightly oil a cast-iron skillet.

• Transfer the spinach artichoke mixture to the skillet, spreading it out evenly with a spatula.

• Place the skillet on the pellet grill, close the lid, and cook for 40-50 minutes or until the dip is hot and bubbly and the top is golden brown.

• Once done, remove the skillet from the grill and let the dip to cool for 5 minutes before serving.

• Store the leftover smoked spinach artichoke dip in a lidded container in the fridge for up to 4 days. Rewarm it in the microwave in 15-second intervals until warmed all the way through.

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Slow Cooker Spinach Artichoke Dip

• Combine the dip mixture according to the instructions listed in the recipe card below.
• Grease the inside of your slow cooker with a little oil or cooking spray. Transfer the dip mixture into the slow cooker, spreading it out evenly.
• Set your slow cooker to low heat and cook for 3-4 hours or until the spinach artichoke dip is hot and bubbly.
• Once the dip is ready, set the temperature to the “warm” setting to keep it at the perfect serving temperature.
• Serve the dip directly from the slow cooker.

Calories: 357kcal | Carbohydrates: 7g | Protein: 9g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 60mg | Sodium: 597mg | Potassium: 187mg | Fiber: 2g | Sugar: 2g | Vitamin A: 4555IU | Vitamin C: 12mg | Calcium: 219mg | Iron: 1mg