Description
A rich, creamy spinach and artichoke dip infused with hickory smoke and topped with a blistered, charred crust of smoked gouda and parmesan, cooked on a grill using indirect heat.
Ingredients
Scale
- 8 oz (225g) brick-style cream cheese, softened
- 1/2 cup (120ml) full-fat sour cream
- 1/2 cup (120g) plain, full-fat Greek yogurt
- 4 cloves garlic, minced
- 1 can (14 oz / 397g) artichoke hearts, rinsed, dried, and chopped (or 1.5 cups frozen, thawed and squeezed dry)
- 10 oz (280g) frozen spinach, thawed and squeezed completely dry
- 1 cup (115g) smoked gouda, shredded
- 1/2 cup (50g) freshly grated Parmesan cheese
- 1 tsp Dijon mustard
- 1/4 tsp cayenne pepper
- Salt to taste (optional)
- Fresh chopped chives or green onions for garnish (optional)
- Hickory or applewood chips, soaked for 30 minutes
Instructions
- Preheat the grill for indirect heat. For charcoal, light coals on one side and place a drip pan with hot water on the other. For gas, light only one side’s burners. Aim for 350°F (175°C).
- Place soaked wood chips in a smoker box or foil packet over the heat source. Close the lid and let the grill preheat.
- In a large bowl, combine softened cream cheese, sour cream, Greek yogurt, minced garlic, Dijon mustard, and cayenne pepper. Mix until smooth and lump-free.
- Fold in the squeezed spinach and chopped artichoke hearts gently to distribute evenly.
- Spread the mixture evenly into a greased 8-inch cast-iron skillet.
- Sprinkle the shredded smoked gouda evenly over the top, followed by the grated Parmesan cheese.
- Place the skillet on the indirect heat zone (the cooler side) of the grill. Close the lid.
- Smoke the dip for 25-30 minutes, or until the cheese is melted, bubbling, and golden brown with some charred spots, and the internal temperature reaches 165°F (74°C).
- Remove from the grill and let rest for 5 minutes to set.
- Garnish with fresh chives or green onions and serve warm with chips or crusty bread.
Notes
Crucial Step: You must squeeze the thawed spinach and canned artichokes thoroughly to remove all excess moisture. If the dip is watery, it is likely because the vegetables were not dried enough. Use brick-style cream cheese, not whipped, to ensure the dip holds its structure. Do not place the skillet directly over the flames/coals; use indirect heat to prevent burning the cheese before the center is hot.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 280
- Sugar: 2
- Sodium: 450
- Fat: 24
- Saturated Fat: 14
- Carbohydrates: 6
- Fiber: 1
- Protein: 12
Keywords: smoked spinach artichoke dip, grilled dip, smoky cheese crust, game day appetizer, hickory smoked dip, cast iron dip, party food