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Smoked Spinach Artichoke Dip
This Smoked Spinach Artichoke Dip is creamy, cheesy, and packed with classic flavors, then taken over the top with a kiss of real wood-fired smoke. Made entirely in cast iron, it’s the ultimate Big Game dip that disappears fast once it hits the table.
Ingredients
- 16 oz cream cheese
- 1 cup sour cream
- 1 cup mayo
- 1 cup spinach
- 28 oz artichoke hearts, drained and chopped
- 2 cups parmesan cheese, grated
- 1.5 tbsp BBQ rub
- OPTIONAL TOPPING
- Fresh grated parmesan cheese
Instructions
- Add the cream cheese, sour cream, mayo, spinach, chopped artichokes, and parmesan cheese to a cast iron skillet, spreading everything evenly without mixing too aggressively.
- Preheat your smoker to 350°F using a balanced wood pellet blend for a smooth, mild smoke that complements the creamy dip.
- Place the cast iron skillet on the smoker and cook for 45 minutes, stirring every 15 minutes to ensure the cheese melts evenly and nothing sticks to the bottom.
- During the cook, stir in the BBQ rub until fully incorporated. Optionally add this in the beginning of the cook.
- Continue smoking until the dip is fully melted, creamy, and bubbling around the edges.
- Remove from the smoker and, if desired, top with fresh grated parmesan cheese before placing under a broiler for 2–3 minutes until golden brown.
- Serve hot straight from the skillet with chips, bread, or veggies and enjoy while it’s warm and ultra-creamy.
