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Artichoke & Spinach Dip

Traeger Kitchen


Artichoke & Spinach Dip

Prep Time

20 Minutes

Cook Time

1 Hours

Effort
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Pellets

Hickory

Get the football party started with a favorite of Andrew "McLovin" Perloff, from The Dan Patrick Show. Serve this creamy, smoky and savory dip with lightly grilled pita bread or smoked chips for a touchdown appetizer.

Ingredients

How many people are you serving?

6

    Steps

    • 1

      Start the Traeger and set grill to 500F. Preheat, lid closed, for 10 to 15 minutes.
      Grill Icon
      Grill500˚
    • 2

      Cut the stem and top third off of each artichoke. Stuff garlic in the middle and between some of the leaves. Drizzle with olive oil, lemon juice and salt.
    • 3

      Place artichokes directly on the grill grate and roast for 45 to 60 minutes.
      Grill Icon
      Grill500˚
    • 4

      Once artichokes have cooked through and have softened, remove from grill and lower grill temperature to 350 degrees F. Let artichokes cool.
      Grill Icon
      Grill350˚
    • 5

      Next remove the artichoke hearts. Peel back and discard leaves. Using a spoon, scrape out the furry top of the heart and discard as well. Remaining will be the heart of the artichoke. Cut into small pieces and reserve.
    • 6

      Squeeze as much liquid out of the spinach as possible with a clean dishtowel or paper towels.
    • 7

      Melt butter in a large pan over medium heat and sauté shallot until soft, 3-5 minutes. Stir in paprika and cook until fragrant, about 30 seconds.
    • 8

      Add spinach, artichoke hearts, cream cheese, cream, salt and pepper. Cook, stirring, until warmed through and slightly reduce 8-10 minutes. Fold in mozzarella and Parmesan and place in an oven proof baking dish.
    • 9

      Place baking dish in grill and warm until all the cheese has melted. Stir and top with more grated parmesan cheese.
    • 10

      When ready to eat, remove from grill and serve with cut pieces of bread, crackers or pita chips. Enjoy!

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