Smoked Spinach Dip

Creamy, cheesy, and packed full of spinach and artichoke.

Course Appetizer

Cuisine American

Prep Time 20

Total Time 20

Servings

Calories 198kcal

Author Breanna Stark

Ingredients

10 oz baby spinach
1 tbsp olive oil
5 cloves garlic minced
6 oz marinated artichoke hearts chopped
1 tsp Kosher salt
1 tsp black pepper course grind
16 oz Monterrey Jack cheese cubed
2 blocks cream cheese
½ cup whole milk
½ cup Parmesan cheese grated

Instructions

In a medium pot over medium-low heat, add olive oil and the baby spinach. Let the spinach wilt for about 10 minutes, stirring every few minutes.
Add the minced garlic for the last 3 minutes of sauteing the spinach.
Add the chopped artichoke hearts, salt, and pepper and stir until well combined. Remove from the heat and set aside to cool.
In a large cast iron pan (or aluminum tray), add the cubes of Monterrey Jack cheese, cream cheese, and the spinach-artichoke mixture.
Pour the milk over the top of the ingredients evenly.
Preheat your smoker to 300°F and place your dip directly on the grates.
Let it smoke for 30 to 40 minutes, or until the cheese looks fully melted.
Remove the pan from the smoker and stir until all the ingredients are well combined.
Smooth out the top of the mixture with the back of your spoon and sprinkle the grated Parmesan cheese over the top of your dip and place it back on the smoker for another 10 to 15 minutes, until the top is golden brown.
Serve immediately alongside toasted bread, crackers, tortilla chips or vegetables.

Notes

Artichoke Hearts: you can use any canned or jarred artichoke hearts for this recipe, but I prefer to use marinated artichoke hearts. They add an extra boost of flavor to the dip.

Cheese: I find that Monterrey Jack cheese is a great cheese for all types of dips and queso recipes. You can substitute mozzarella, Gouda, or any mild cheese for this recipe as well. If you’re looking for a stringier consistency, Oaxaca cheese is another great choice.

Seasonings: this recipe keeps it simple with just a pinch of salt and pepper, but you can add whatever seasonings you prefer. Red pepper flakes are a great way to add a bit of spice and adding smoked paprika will add an additional smoky element to the dip.

What flavor of wood should I use? I think the Bear Mountain BBQ Gourmet BBQ pellets were perfect for this recipe.

Prep in advance: If you want to prep the dip in advance, you can let it cool and then store it covered in the fridge for up to 3 days.

To reheat: place it back on the smoker or in the oven at 300°F for about 20 minutes.

Nutrition