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Baked Artichoke Dip

Baked Artichoke Dip

By Traeger Kitchen

Parmesan, Asiago, fontina and provolone cheeses are blended with artichokes and roasted garlic for a creamy and savory dip. Serve with a toasted baguette for the ultimate Traeger appetizer.

Prep Time

15 Min

Cook Time

1 Hr
40 Min

Pellets

Apple

Ingredients

This recipe serves:

8

Units of Measurement:
main
10 Clove garlic, peeled
As Needed olive oil
1/2 Cup Parmesan cheese
1/2 Cup Asiago cheese
1/2 Cup fontina cheese
1/2 Cup provolone cheese
8 Ounce cream cheese
1/2 Cup Mayonnaise
1 (14 oz) can artichokes, drained and chopped
1 Teaspoon kosher salt
1 Teaspoon coarse black pepper
sliced baguette, crackers or sliced vegetables, for serving

Steps

  • 1

    When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.

    350 ˚F / 177 ˚C

  • 2

    Place garlic cloves in a small oven-safe pan and add enough olive oil to coat the garlic.

  • 3

    Place on grill and cook for 35 to 40 minutes. Garlic is done when soft enough to push a fork through the garlic easily. Remove from grill and let cool.

    00:35

  • 4

    After cooling, separate the garlic and oil and reserve the garlic-oil for use in other recipes. Place garlic in a bowl and mash with a fork until it is a smooth paste. If it seems dry, add a little of the garlic-oil.

  • 5

    Mix together the Parmesan, Asiago, fontina and provolone cheeses. Set aside 1/2 cup of cheese mixture for topping the dip.

  • 6

    Combine the cheese mixture with the cream cheese, mayonnaise, garlic and artichokes. Mix well and add salt and pepper to taste.

  • 7

    Place mixture in an oven-safe dish and top with 1/2 cup of reserved cheeses.

  • 8

    Place the dip on the grill at 350℉ and bake for 60 minutes.

    350 ˚F / 177 ˚C

    01:00

  • 9

    Serve dip with sliced baguette, crackers or sliced vegetables. Enjoy!

My Notes


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