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
- 12ozfrozen chopped spinach (1 bag)
- 14ozquartered artichoke hearts (1 can, chopped)
- 8ozcream cheese (softened)
- ¾cupsour cream
- ¾cupmayonnaise
- 8ozbacon (cut into small pieces)
- 1cupshredded Gouda cheese (divided: ¾ cup into dip, ¼ cup on top)
- 1cupgrated mozzarella (divided: ¾ cup into dip, ¼ cup on top)
- ⅞cupfreshly grated Parmesan (divided: ½ cup into dip, ⅜ cup on top)
- ½tspred pepper flakes
- ¼tspsalt
- ½tspcoarse black pepper
- 3clovegarlic (minced)
Instructions
Heat smoker to 250°F.
Beat cream cheese until creamy. Mix in sour cream and mayo. Stir in artichokes, ½ cup Parmesan, ¾ cup Gouda, ¾ cup mozzarella (Do not use pre-grated cheese), red pepper flakes, salt, and pepper. Set aside.
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.
Cook spinach in the same skillet, lightly salted, for 3–4 minutes. Add garlic, stir, and cook 2 more minutes. Cool slightly.
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.
Top with remaining cheeses. Increase heat to 325°F and cook 15–20 minutes until melted and lightly browned at the edges.
Serve with toasted baguette or tortilla chips.