Not every dip benefits from smoke, but spinach artichoke dip absolutely does. It’s an ideal appetizer for tailgates, parties, or casual get-togethers — rich, cheesy, and effortless to prepare.
This recipe assembles quickly in a bowl, finishes in a cast iron skillet, and picks up a subtle smoke flavor that turns a classic into something special. Serve with tortilla chips, pita, crackers, or a hollowed sourdough boule for an impressive presentation.
Why you should make smoked spinach artichoke dip
Great dips are simple, affordable, and crowd-pleasing. This smoked spinach artichoke dip checks all those boxes and can be ready in about an hour. Prep only takes minutes; most of the time is hands-off while the dip cooks and develops smoky flavor.
Ingredients you’ll need
Frozen spinach
Can of artichoke hearts
Cream cheese (softened)
Sour cream
Mayonnaise
Garlic paste or garlic powder
BBQ seasoning (homemade or store-bought)
Red pepper flakes
Mozzarella cheese
Parmesan cheese
How to make smoked spinach artichoke dip
Begin with thawed frozen spinach and remove as much moisture as possible. Working in handfuls, squeeze the spinach over the sink and transfer the drained spinach to a bowl. Excess water will make the dip runny, so take your time here.
Drain the marinated artichoke hearts and give them a rough chop so there aren’t large chunks in the finished dip.
In a large bowl, combine the squeezed spinach, chopped artichokes, softened cream cheese, sour cream, mayonnaise, garlic, BBQ seasoning, red pepper flakes, and most of the shredded mozzarella and parmesan. Stir until everything is well combined and evenly distributed.
Transfer the mixture into a medium cast iron skillet and sprinkle the remaining shredded cheese over the top.
On a pellet grill or smoker, cook the dip at 225°F for 30 minutes to build smoke flavor, then raise the temperature to 350°F and bake for another 30 minutes. The dip is done when the top is golden brown and the edges are bubbling.
Remove the skillet from the smoker and serve hot with chips, crackers, or pita. For a festive touch, spoon the dip into a hollowed-out bread bowl. This version is especially good for game day or parties.
Can you make this dip in the oven?
Yes. Use the same prep method, place the dip in a cast iron skillet or baking dish, and bake at 350°F for 30–40 minutes until bubbly and golden. Alternatively, keep the dip warm in a slow cooker on low and stir occasionally so guests have warm dip for hours.
Storing leftover dip
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in a microwave-safe dish or briefly in the oven until warmed through.
More easy appetizers to try
Smoked Mexican street corn dip
How to smoke pig shots with maple bourbon glaze
Pork belly burnt ends
Candied bacon crackers recipe
Smoked spinach artichoke dip
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- Total Time: 1 hour 15 minutes
- Yield: 6-8
Ingredients
- 6 oz frozen spinach, thawed
- 12 oz can artichoke hearts
- 8 oz softened cream cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon garlic paste or garlic powder
- 1 tablespoon BBQ seasoning
- 1 teaspoon red pepper flakes
- ¾ cup shredded mozzarella
- ¾ cup grated parmesan
Instructions
- Thaw the frozen spinach, squeeze out excess moisture, and set aside.
- Drain the artichoke hearts and roughly chop them.
- In a bowl, combine the spinach, artichokes, cream cheese, sour cream, mayonnaise, garlic, BBQ seasoning, red pepper flakes, and most of the cheeses. Stir until well combined.
- Transfer the mixture to a cast iron skillet and top with remaining cheese. Smoke at 225°F for 30 minutes, then increase the smoker temperature to 350°F and continue cooking for another 30 minutes.
- When the top is golden and the edges are bubbling, remove from the smoker and serve hot with chips or crackers.
- Author: Jordan Hanger
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Appetizer