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Artichoke & Spinach Dip

Prep Time

20 Minutes

Cook Time

1 Hours

Effort

Pellets

Hickory

Get the football party started with a favorite of Andrew "McLovin" Perloff, from The Dan Patrick Show. Serve this creamy, smoky and savory dip with lightly grilled pita bread or smoked chips for a touchdown appetizer.

Ingredients

How many people are you serving?

6

Units of Measurement:

main

  • 6 Large artichokes

  • 2 Clove garlic, grated or diced

  • 2 Tablespoon extra-virgin olive oil

  • 1 Teaspoon lemon juice

  • salt

  • 10 Ounce (10 oz) package frozen spinach, thawed and drained

  • 2 Tablespoon Butter, unsalted

  • 1 Medium finely chopped shallot

  • 3/4 Teaspoon paprika

  • 8 Ounce cream cheese

  • 1 Cup heavy cream

  • 1 Teaspoon salt

  • 1/2 Teaspoon freshly ground black pepper

  • 1 Cup mozzarella cheese

  • 1/4 Cup Parmesan cheese, grated

Steps

  • 1

    Start the Traeger and set grill to 500F. Preheat, lid closed, for 10 to 15 minutes.

    Grill: 500 ˚F

  • 2

    Cut the stem and top third off of each artichoke. Stuff garlic in the middle and between some of the leaves. Drizzle with olive oil, lemon juice and salt.

    Ingredients

    • 6 Large artichokes

    • 2 Clove garlic, grated or diced

    • 2 Tablespoon extra-virgin olive oil

    • 1 Teaspoon lemon juice

    • To Taste salt

  • 3

    Place artichokes directly on the grill grate and roast for 45 to 60 minutes.

    Grill: 500 ˚F

  • 4

    Once artichokes have cooked through and have softened, remove from grill and lower grill temperature to 350 degrees F. Let artichokes cool.

    Grill: 350 ˚F

  • 5

    Next remove the artichoke hearts. Peel back and discard leaves. Using a spoon, scrape out the furry top of the heart and discard as well. Remaining will be the heart of the artichoke. Cut into small pieces and reserve.

  • 6

    Squeeze as much liquid out of the spinach as possible with a clean dishtowel or paper towels.

    Ingredients

    • 10 Ounce (10 oz) package frozen spinach, thawed and drained

  • 7

    Melt butter in a large pan over medium heat and sauté shallot until soft, 3-5 minutes. Stir in paprika and cook until fragrant, about 30 seconds.

    Ingredients

    • 2 Tablespoon Butter, unsalted

    • 1 Medium finely chopped shallot

    • 3/4 Teaspoon paprika

  • 8

    Add spinach, artichoke hearts, cream cheese, cream, salt and pepper. Cook, stirring, until warmed through and slightly reduce 8-10 minutes. Fold in mozzarella and Parmesan and place in an oven proof baking dish.

    Ingredients

    • 8 Ounce cream cheese

    • 1 Cup heavy cream

    • 1 Teaspoon salt

    • 1/2 Teaspoon freshly ground black pepper

    • 1 Cup mozzarella cheese

    • 1/4 Cup Parmesan cheese, grated

  • 9

    Place baking dish in grill and warm until all the cheese has melted. Stir and top with more grated parmesan cheese.

  • 10

    When ready to eat, remove from grill and serve with cut pieces of bread, crackers or pita chips. Enjoy!

Cooking Notes

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