Smoked Spinach and Artichoke Dip is a classic appetizer elevated by the gentle wood-fired flavor from a smoker or Traeger pellet grill.
This timeless dip is a crowd-pleaser for parties, holidays, or any gathering.
Rich, creamy, and cheesy—perfect with tortilla chips or Fritos Scoops.
How to make Smoked Spinach and Artichoke Dip
This recipe is straightforward—a true dump-and-go dish that develops great flavor on the smoker.
Start by chopping 10 ounces of fresh spinach and place it in a 9×13 casserole dish or a foil pan. It may look like a lot, but the spinach will wilt down significantly as it cooks.
Add an 8-ounce block of cream cheese, 1 cup mayo, 1/2 cup sour cream, minced garlic, a drained and chopped 14-ounce can of artichoke hearts, 2 tablespoons Worcestershire sauce, 3 cups shredded mozzarella (reserve 1 cup for topping), 3/4 cup shredded Parmesan, 3/4 tablespoon Old Bay seasoning, and kosher salt and pepper to taste.
Set your smoker or pellet grill to 225°F (about 107°C) and place the casserole dish directly on the grill grate. Smoke the dip for about 2 hours.
As the cheese begins to melt, stir the mixture a few times to help everything combine and to ensure even cooking.
When the dip is well combined and bubbly, sprinkle the remaining cup of shredded mozzarella on top and return it to the smoker until the cheese is melted and slightly gooey.
Serve warm with tortilla chips, pita chips, or Fritos Scoops for scooping. The smoky backdrop complements the creamy cheeses and tangy artichokes beautifully.
See, Smoked Spinach and Artichoke Dip was pretty easy to make!
My personal favorite to dip with are Fritos Scoops—sturdy and perfect for scooping up the cheesy mixture.
This dip is flavorful, simple, and extra cheesy—ideal for sharing.
If you like Smoked Spinach and Artichoke Dip, you might also like these recipes…
Smoked Street Corn Dip
A smoky, creamy corn dip that feeds a crowd and uses a similar smoking method.
Traeger Fireball Apple Crumble
A warm, spiced dessert finished on a pellet grill—sweet, boozy, and irresistible.
Smoked Candied Garlic Chicken Thighs
Traeger Flatbread Pizza Recipes
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Smoked Spinach and Artichoke Dip
Cheri Renee
Equipment
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Traeger/Pellet Grill
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Smoker
Ingredients
- 10 ounces fresh spinach chopped
- 1 8 ounce block cream cheese
- 1 cup mayo
- 1/2 cup sour cream
- 1 14 ounce can artichoke hearts drained and chopped
- 4 to 6 cloves garlic minced
- 3 cups shredded mozzarella cheese
- 3/4 cup shredded parmesan cheese
- 2 tablespoons Worcestershire sauce
- 3/4 tablespoon Old Bay seasoning
- kosher salt, pepper
- tortilla chips or Fritos Scoops for dipping
Instructions
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Put the chopped fresh spinach in a 9×13 casserole dish with the cream cheese, mayo, sour cream, chopped artichokes, minced garlic, 2 cups of the mozzarella, Parmesan, Worcestershire sauce, Old Bay, kosher salt, and pepper. No need to stir yet.
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Set your smoker or pellet grill to 225°F and place the casserole dish on the grill grate for about 2 hours, stirring a few times as the cheese melts and the mixture comes together.
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Top with the remaining cup of mozzarella and return to the smoker until the cheese is melted. Serve warm with tortilla chips or Fritos Scoops.
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