Spinach Artichoke Dip is a classic appetizer at almost every potluck, family gathering, and game day event. You could say it’s everyone’s favorite way to get their veggies in! My Smoked Spinach Artichoke Dip Recipe is different from what you’re used to but in a good way.
This recipe features seasoned smoked cream cheese, succulent spinach, tangy artichokes, and a unique blend of Heath Riles BBQ Rubs. The end result is a creamy, rich dip that pairs well with veggies, potato chips, or pretzels. Be sure to grab some while you can; I can almost guarantee you won’t have leftovers.
Smoked Spinach Artichoke Dip Recipe | Heath Riles BBQ
My Smoked Spinach Artichoke Dip is cooked on the Traeger Ironwood XL, giving it that perfect kiss of smoke. It’s incredible what one small tweak in cooking methodology can do! This isn’t your Grandma’s Smoked Spinach Artichoke Dip Recipe ..though she may be in the market for a smoker after tasting it.
Here’s what you need to make a delicious 10-ingredient Smoked Spinach and Artichoke Dip.
- Cream cheese. Cream cheese is a great base for any dip. Its mild flavor pairs well with most ingredients. Mixing cream cheese with mayonnaise gives you a thick, not messy dip.
- Heath Riles BBQ Chicken Rub. This chicken rub is excellent for more than just poultry. It contains a decadent blend of herbs that you can use to enhance casseroles, dips, omelets, and more.
- Heath Riles Simple Citrus Rub. If you like a hint of citrus in your food, you’ll “simply” adore my Simple Citrus Rub. It contains a mixture of lemon, garlic, salt, and pepper. It goes great on fish, chicken, and steak.
- Heath Riles BBQ Garlic Butter Rub. Swap your basic salt and pepper blend for this garlic-infused fan favorite. You’ll never meet a better AP rub!
- Frozen spinach. Frozen spinach keeps this recipe simple. Just be sure you thaw the greens beforehand! If you don’t have frozen spinach, you can always use fresh; just wilt it in a saucepan first.
- Artichoke hearts. Canned artichoke hearts give this Smoked Spinach Artichoke Dip a savory flavor while adding a hint of texture. Spinach and artichokes are an unlikely match made in heaven.
- Shredded Cheese. I used two cheese types to give this dip a well-rounded flavor. Mozzarella and Gruyere cheese is one of my favorite combinations, and both are great in Italian-inspired dishes. I recommend freshly shredded cheese, as it melts evenly.
The Smoker Setup
Here’s the main equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section.
- Pellet grill/smoker. I cooked my Smoked Spinach Artichoke Dip on the Traeger Ironwood XL. This pit is incredible because you can use it to grill or smoke. The Traeger Ironwood XL has many excellent features, like a pellet sensor, a super smoke button, and easy transportation.
You can’t go wrong with the Traeger Ironwood XL if you cook large quantities of food. It’s roomy without taking up your entire patio. Plus, it’s ultra-durable, lasting for years!
- Charcoal. I stoked the pit with Royal Oak Charcoal Hardwood Pellets. I love this brand because you get clean smoke with no fillers. It gives the potatoes a rich, deep flavor that tastes authentic. This charcoal burns hot and fast!
The Process for Making Smoked Spinach and Artichoke Dip
You can find a detailed demonstration of this recipe within the video and recipe card. Here’s a quick rundown of how I pulled this Smoked Spinach and Artichoke Dip together.
- Fire up the grill. I stoked the Traeger Ironwood XL with Royal Oak Charcoal Hardwood Pellets and fired it up to 350℉.
- Prep the cream cheese. I scored the block to prep the smoked cream cheese, then seasoned it liberally with Heath Riles BBQ Chicken Rub and Heath Riles BBQ Garlic Butter Rub. I set the seasoned cream cheese on the Traeger Ironwood XL and let it smoke for 1 hour.
- Assemble the dip. To assemble the dip, I placed the spinach, artichoke hearts, mayonnaise, sour cream, minced garlic, shredded mozzarella, Gruyere cheese, and Heath Riles BBQ Simple Citrus Rub in a large bowl. I mixed the ingredients until homogeneous, then folded in the smoked cream cheese.
- Smoke the dip. I transferred the dip to a Lodge cast iron skillet and topped it with mozzarella cheese. I set it on the pit to cook for 45 minutes or until golden and bubbly.
This Smoked Spinach Artichoke Dip came off the grill with a delicious fragrance and an even better appearance. Each bite was filled with warm seasonings, savory greens, and creamy cheese. Don’t just take my word; try it for yourself and let me know your thoughts.
Serving Suggestions for Smoked Spinach Artichoke Dip
Serve this Smoked Spinach and Artichoke Dip with celery, carrots, potato chips, tortilla chips, pita chips, or anything else your heart desires.
Store any leftover dip in the fridge for up to 4 days. I don’t recommend freezing it, as the texture would be too different when rethawed. You can use leftover Smoked Spinach and Artichoke Dip as a sandwich spread or wrap filling.