Smoked Spinach Artichoke Dip
The classic dip taken to another level with bacon and a slow smoke. Serve hot with tortilla chips or crusty bread.
Ingredients
- 12 ozfrozen chopped spinach (1 bag)
- 14 ozquartered artichoke hearts (1 can, chopped)
- 8 ozcream cheese (softened)
- ¾ cupsour cream
- ¾ cupmayonnaise
- 8 ozbacon (cut into small pieces)
- 1 cupshredded Gouda cheese (divided: ¾ cup into dip, ¼ cup on top)
- 1 cupgrated mozzarella (divided: ¾ cup into dip, ¼ cup on top)
- ⅞ cupfreshly grated Parmesan (divided: ½ cup into dip, ⅜ cup on top)
- ½ tspred pepper flakes
- ¼ tspsalt
- ½ tspcoarse black pepper
- 2–3 clovesgarlic (minced)
Instructions
- 1
Heat smoker to 250°F. Do not use pre-grated cheese.
- 2
Beat cream cheese until creamy. Mix in sour cream and mayo. Stir in artichokes, ½ cup Parmesan, ¾ cup Gouda, ¾ cup mozzarella, red pepper flakes, salt, and pepper. Set aside.
- 3
Cook bacon in a cast iron skillet until crisp. Remove to a paper towel–lined bowl. Drain most of the grease, leaving 1–2 Tbs.
- 4
Cook spinach in the same skillet, lightly salted, for 3–4 minutes. Add garlic, stir, and cook 2 more minutes. Cool slightly.
- 5
Stir bacon, spinach, and garlic into the cheese mixture. Transfer to the cast iron pan and smooth out. Smoke at 250°F for 20–25 minutes.
- 6
Top with remaining cheeses. Increase heat to 325°F and cook 15–20 minutes until melted and lightly browned at the edges.
- 7
Serve with toasted baguette or tortilla chips.