Smoked Spinach Artichoke Dip

🧂 Ingredients

• 8 ounces softened cream cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 cloves garlic

  minced (sub with smoked garlic)
• 1/4 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried basil

  sub with oregano
• pinch of pepper flakes

  optional
• 1 13- ounce can of marinated artichokes

  drained and chopped
• 1 1/2 cups thawed and drained frozen chopped spinach
• 2 strips of cooked bacon

  roughly chopped (omit for vegetarian option)
• 1 cup shredded mozzarella
• 1/2 cup grated parmesan cheese

Instructions

• 1 Preheat your pellet grill to 300 degrees F.
• 2 Combine softened cream cheese, sour cream, mayonnaise, minced garlic, onion
  powder, black pepper, dried oregano, and a pinch of pepper flakes in a large
  mixing bowl.
• 3 Next, fold in the chopped artichokes, bacon, and the thawed and drained chopped
  spinach.
• 4 To that, add the shredded mozzarella and the grated parmesan cheese. Stir
  everything together until mixed through
• 5 Lightly oil a cast-iron skillet.
• 6 Transfer the spinach artichoke mixture to the skillet, spreading it out evenly
  with a spatula.
• 7 Place the skillet on the pellet grill, close the lid, and cook for 40-50 minutes
  or until the dip is hot and bubbly and the top is golden brown.
• 8 Once done, remove the skillet from the grill and let the dip to cool for 5
  minutes before serving.
• 9 Store the leftover smoked spinach artichoke dip in a lidded container in the
  fridge for up to 4 days. Rewarm it in the microwave in 15-second intervals until
  warmed all the way through.

Nutrition Info