Smoked Spinach Artichoke Dip

If you love smoked dips, you will be addicted to this pellet smoker artichoke dip recipe that’s rich, cheesy, and a little spicy. Serve this dip with your favorite chips or stuff it into a baguette and enjoy!

Smoked cheese dips are one of my favorite ways to create appetizers for friends and family for parties and game days. Chances are you’re already firing up the grill or smoker for other cooks, so why not use that grill space for something as delicious as this smoke spinach artichoke dip?

It’s an easy one pan dip recipe (like this smoked queso dip recipe) that lets you dump all the ingredients into a skillet or foil pan, smoke it low and slow, and then serve. Does it honestly get easier than that?

Why stop there though!? While I create this to be a simple dip recipe, I love stuffing bread boats with all kinds of fun and delicious treats and to cook them on the grill. This recipe works well with my artichoke stuffed bread boats as well.

“School” Supplies:

• Disposable Foil Pan or Cast Iron Skillet
• Cutting Board and Chef’s Knife
• Strainer
• Rubber Spatula
• Oven Mitts

“Class” Notes:

Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you. 

This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own. 

Ready to begin cooking? Simply jump to the recipe card below and begin. 

Ingredients:

• 8 oz. Cream Cheese
• 1 cup Sour Cream
• 16 oz. Chopped Spinach (fresh or frozen spinach works, see notes about this below)
• 13.75 oz. Artichoke Hearts
• 1/2 cup Pickled Jalapenos (optional)
• 1 cup Onion
• 3-4 Garlic Cloves
• 1.5 cups Mozzarella
• 1/2 cup Parmesan Cheese
• 1 tsp. Salt, pepper, Italian seasoning, and red pepper flakes

How To Smoke Spinach Artichoke Dip:

1. Begin by preheating the pellet grill to 250 F. You can use other wood fired smokers or grills for this recipe as well, just set them for indirect heat.
2. Use a large disposable foil pan or a cast iron skillet to dump all your ingredients into (no major prep work here).
3. Prep all the spinach. If using frozen spinach, defrost it fully before adding it to the pan. Be sure to place the thawed spinach into a small strainer and use a spatula or spoon to push out the excess liquid. Skipping this will make your dip watery. If using fresh spinach, you can cook it down a bit in a large skillet and also strain this as well.
4. Prep the artichokes. Remove them from the can and drain the liquid. Use the strainer to press out the excess liquid in the artichoke hearts as well. Run a knife through them to roughly chop them into smaller pieces.
5. Add all the spinach artichoke dip ingredients into the pan. Just simply add the cream cheese, sour cream, spinach, artichoke, diced onion, jalapenos, cheese, and spices together. Leave them all uncombined.
6. Place the pan onto the smoker and let it smoke for 30 minutes. After 30 minutes, use a spatula to stir and combine the ingredients. The dip may look a bit chunky at this point.
7. Continue to smoke the dip for about 2-2.5 hours, stirring every 30 minutes until the dip is fully melted and combined. The cheese should be nice and bubbly and heated through.
8. Remove the smoked spinach artichoke dip from the smoker and serve straight from the pan or place it into a small serving bowl. Serve with tortilla chips or pita chips.

Artichoke Dip Stuffed Baguettes:

I love appetizer recipes and if you’re looking for a fun way to switch up how you serve this dip, try making this artichoke dip stuffed baguettes with the leftover dip. Here’s what to do-

1. Start with the already smoked artichoke dip and set it aside. Bump up the grill temperature to 350 F.
2. Use a sourdough baguette (this would work fine with a bread bowl as well) and carefully hollow out the inside of the bread, leaving the sides intact. Scoop out the bread from the middle and use that for other recipes (like smoked stuffing).
3. Take the dip and fill the inside of the baguette to the top edge. Add a little extra mozzarella or parmesan cheese to the top and place it in the oven or onto the smoker to brown and set up.
4. Smoke or bake the baguette for about 20 minutes uncovered until the bread is warm and the dip has set inside the bread.
5. Remove it from the smoker or oven and let it cool for about 10 minutes. Slice the stuffed bread into 1-2 inch-sized pieces and place on a plate to serve and enjoy.

More Recipes To Try:

• Queso Fundido Con Chorizo
• Smoked Cream Cheese with Pepper Jelly
• Smoked Hatch Chili Pepper Dip
• Fiesta Corn Dip
• Smoked Florida Style Fish Dip