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ForensicBBQ

Smoked Spinach & Artichoke Dip

A garlic lover's S&A dip. Do it my way for maximum garlicky goodness, scale it in half to be civilized. Cheesy, creamy and smoky.. eat it up!
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Ingredients Method

Ingredients
  

The Dip
  • 1 Bag Frozen Spinach Cheese-cloth drained
  • 1 Can Quartered Artichoke Hearts Cheese-cloth drained
  • 1 Block Cream Cheese
  • 1 Cup Parmesan Cheese
  • 1 Cup Mozzarella Cheese
  • 8 Cloves Garlic Use 4 or less if you're normal
  • 1/4 Cup Mayonnaise Dukes!
  • 1/4 Cup Sour Cream
Extra
  • 1 Tbsp Red Pepper Flakes -ish, I sprinkled a bit over the top
  • 1/8 Cup Parmesan Cheese Topper
  • 1/8 Cup Mozzarella Cheese Topper

Method
 

  1. Fire up the RecTeq Pellet smoker to 225
  2. Drain your chopped up frozen spinach/artichoke hearts. I used a cheese cloth and really dried 'em out. Throw in a bowl and combine.
  3. Add the cheeses (cream, mozzarella, parmesan) and garlic. Last reminder to not use 8 like I did unless you're a garlic lover. Combine well.
  4. Put in a 1/3 pan and in the refrigerator until ready to cook. I made it the night before, turned out just fine.
  5. When ready, throw an optional cheese topper on and smoke for about 2 hours. (Estimated - we were cooking bacon at same time and fluctuated temperatures.. Pellet perks)
  6. Enjoy! Bring a breath mint.