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Double Smoked Artichoke Dip

Move over, Smoked Cream Cheese, there’s another contender for the summer’s best dip! Our Double-Smoked Artichoke Dip takes the smoked cream cheese we made and combines it with chopped artichoke hearts, seasonings, cheese, and sour cream before hitting the pellet grill for the second dose of live wood fire.

Smoked Artichoke Dip

We are on a roll this week. I’ve been seeing smoked cream cheese done in some really creative ways in the Facebook pellet grilling groups, and after buying cream cheese for weeks and not being able to pull the trigger, the stars finally aligned, the birds sang, and we made artichoke dip that’s going to have your neighbors talking until NEXT grilling season.

There’s nothing all that hard or fancy about artichoke dip. Sure, there are lots of variations, but the basics are the same. Artichokes, garlic, cheese, and some saucy binders.

In our double-smoked version, that saucy binder includes a whole brick of slow-smoked cream cheese.

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Traeger Artichoke Dip shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

  • cream cheese
  • olive oil
  • Roasted Garlic Rub
  • sour cream
  • mayo
  • garlic
  • artichoke hearts
  • salt, pepper, garlic blend
  • mozzarella cheese
  • parmesan cheese

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How to make Pellet Grill Artichoke Dip

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

1

Preheat the grill & smoke the cream cheese

180° is ideal! Brush the cream cheese with olive oil and sprinkle over the Roasted Garlic rub. Smoke for 2 hours.

2

Mix it all together

All the rest of the dip ingredients besides the parmesan, plus the smoked cream cheese. Put it in a grill-safe container. Top with parmesan cheese.

3

Smoke it

Turn the temp up to 275° and grill it until it is hot and bubbly, all the way through to the center. If you want to super smoke it, run it at 220° for 2 hours.

4

Serve hot

With crackers, bread, pita, chips, and/or vegetables.

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Double-Smoked Artichoke Dip

What else can you serve with smoked artichoke dip?

Is it appetizer-thirty? Are you hosting a cocktail hour and need some snacks to keep everyone afloat? We’ve got them all for you here!

Get all the appetizer recipes here.

Double-Smoked Artichoke Dip FAQ

What’s the best way to store leftovers?

If there are leftovers, store them covered in the fridge for up to 3-4 days.

Can you eat the leftovers cold?

You sure can! This dip is great hot OR cold.

What’s the best way to reheat leftover dip?

Honestly, as much as I rally against the microwave sometimes (see every post with fish in it), it is the perfect way to reheat hot artichoke dip. Stick it in for a minute or two, or however long your particular microwave takes to get it hot and bubbly. Stir halfway through.
If you don’t have a microwave, the oven or right back on the smoker works for reheating as well.

Serve with this homemade pita bread from Homegrown Happiness!

More dip recipes to love!

Yield: 9 servings

Double Smoked Artichoke Dip

Double Smoked Artichoke Dip

This cheesy twist on a classic artichoke dip takes smoked cream cheese, roasted garlic, and artichokes and gives you this Double Smoked Artichoke Dip!

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes

Ingredients

  • 1 8-ounce brick cream cheese
  • 1 tablespoon olive oil
  • 1 tablespoon Roasted Garlic Rub
  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 2 cloves garlic
  • 1 14-ounce can artichoke hearts, chopped
  • 1 teaspoon salt, pepper, garlic blend (or a combo of the three to your liking)
  • 2 cups mozzarella cheese
  • 1 cup parmesan cheese

Instructions

  1. Preheat your pellet grill to 180°.
  2. Place the cream cheese onto a baking sheet and brush with the olive oil. Make 1/2 inch deep cross-hatches in the top, and cover with the rub. Put the peeled garlic cloves onto the baking sheet and coat with olive oil.
  3. Smoke the cream cheese and garlic cloves for 2 hours.
  4. Remove from the smoker, and turn the smoker temp up to 275°. Combine the cream cheese with sour cream, mayo, roasted garlic, artichoke hearts, salt, pepper, granulated garlic, and mozzarella cheese. Mix until combined and place into an 8x8 grill-safe baking dish. Top with the shredded parmesan cheese.
  5. Put back into the smoker and bake for one hour. If you want a smokier flavor, you can run it for two hours at 220° instread.
  6. Serve hot with crackers, hunks of bread, pita, and vegetables.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 268Total Fat: 23gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 51mgSodium: 662mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 9g

Nutrition data provided here is only an estimate.

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