Smoked Spinach Artichoke Dip
Looking for a fun appetizer recipe with an outdoor smoky twist? Fire up the grill or smoker and make a batch of this Smoked Spinach Artichoke Dip!
Servings: 8 servings
Calories: 591kcal
Ingredients
For the Spinach Artichoke Dip
- 2 cups hickory wood chips
- 2 10 oz. boxes frozen spinach
- ½ Tbsp olive oil
- ¾ cup white onion diced
- 2 tsp garlic minced
- ½ Tbsp lemon juice
- ½ cup grated Parmesan cheese
- 1 cup sour cream
- 8 oz. cream cheese softened
- 1 14-oz. can artichoke hearts, drained and chopped
- 1 tsp salt
- ½ tsp paprika
- 1 cup shredded Monterey Jack cheese I used Cabot Monterey Jack, can substitute mozzarella cheese
For the Grilled Naan
- 6 pieces naan bread
- 2 Tbsp olive oil
- 2 tsp kosher salt
Instructions
For the Spinach Artichoke Dip
- Soak the hickory chips in a bowl of water for at least 30 minutes.
- Meanwhile, prepare grill for indirect cooking. (If using a gas grill, turn burners on one side to high and leave burners on other side off. If using a charcoal grill, bank the charcoal up against one side of the grill.)
- Cook the spinach according to the instructions on the package. Once cooked, press the spinach into a colander to drain out as much liquid as possible. Set spinach aside. (Tip: Press spinach with paper towels to soak up the extra liquid.)
- Using an 8-10” cast iron skillet, add olive oil and place over medium heat. Once hot, add onion and garlic; cook for 4-5 minutes, stirring often.
- Add lemon juice, Parmesan cheese, sour cream, cream cheese, chopped artichokes, salt, paprika, Monterey Jack cheese and drained spinach. Reduce heat to medium-low and continue cooking until mixture begins to simmer (~5 minutes).
- Drain water from wood chips and place them directly on the coals. (If using a gas grill, make an aluminum foil pouch for the hickory chips. Seal pouch, but poke several holes in the top to allow smoke to escape. Place pouch over lit portion of grill and wait for smoke to appear.)
- Carefully move skillet to the indirect heat side of the prepared grill. Cook for 20-25 minutes, or until top of the dip is golden brown.
For the Grilled Naan
- Brush both sides of the naan with olive oil and sprinkle evenly with kosher salt.
- Grill naan for 2-3 minutes per side. Remove from grill and cut into wedges.
- Serve smoked spinach artichoke dip directly in cast iron skillet with wedges of grilled naan for dipping. (Note: Use caution where you place the skillet as it will be very hot.)
Nutrition
Calories: 591kcal | Carbohydrates: 53g | Protein: 19g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 72mg | Sodium: 2029mg | Potassium: 366mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9104IU | Vitamin C: 6mg | Calcium: 389mg | Iron: 2mg
