Smoked Spinach & Artichoke Dip
ForensicBBQ
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!
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
Fire up the RecTeq Pellet smoker to 225
Drain your chopped up frozen spinach/artichoke hearts. I used a cheese cloth and really dried 'em out. Throw in a bowl and combine.
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.
Put in a 1/3 pan and in the refrigerator until ready to cook. I made it the night before, turned out just fine.
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)
Enjoy! Bring a breath mint.