Smoked Spinach Artichoke Dip

We really like this dip recipe. It is simple and we typically don't have any leftover once it's served!  Smoke this one up for your next party and let us know what you think!

Smoked Spinach Artichoke Dip



2 cans artichoke hearts, drained and chopped
Extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Burn Pit BBQ Ground Pounder
1 medium yellow onion coarsely chopped
2 shallots finely chopped
3 garlic cloves finely chopped
2 bags frozen spinach drained and squeezed to remove excess water
2 cups heavy whipping cream
2 cups sour cream
1 1/2 cups grated Parmesan cheese 
Chopped tomatoes (optional)
Heat grill to 250F 
Use a 1/4 cup of oil to coat a 9x11 tin pan. Combine whipping cream, sour cream and 1 cup of cheese in pan. Salt and pepper to taste and add ground pounder.
Add onions, shallots, garlic and artichoke hearts and stir. Slowly add spinach making sure everything is coated with the sauce.
Put on grill using indirect heat for 35 minutes. Stir and check to see doneness of the hearts and onions.
Smoke for another 20 minutes, stir again, add the remaining cheese on top of the dip and continue to smoke uncovered for another 15 minutes.
At this point you can either take it off and serve or cover it and let it continue to roll on the grill for another half hour.
We typically use pita chips with this but triscuits or other heavy duty crackers will also work.

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