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.
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Start the Traeger and set grill to 500F. Preheat, lid closed, for 10 to 15 minutes.
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.
Place artichokes directly on the grill grate and roast for 45 to 60 minutes.
Once artichokes have cooked through and have softened, remove from grill and lower grill temperature to 350 degrees F. Let artichokes cool.
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.
Squeeze as much liquid out of the spinach as possible with a clean dishtowel or paper towels.
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.
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.
Place baking dish in grill and warm until all the cheese has melted. Stir and top with more grated parmesan cheese.
When ready to eat, remove from grill and serve with cut pieces of bread, crackers or pita chips. Enjoy!
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