Looking for the perfect appetizer for your next party or get together? You’ve found it! This spinach artichoke dip is super creamy, cheesy, and has just the right amount of smoke flavor. This is one dish that is sure to be a crowd pleaser.

If you’re like me, when you go to parties or get togethers, you love to graze and try a little bit of everything before deciding what you want to get more of. But be warned! Once you try this delicious dip you are going to load your plate up and may not have room for anything else!

Whether you’re at a party on game day, a family gathering, or just at home and want a delicious treat, this is one dish that is appropriate in any situation. This dip recipe is absolutely delicious when smoked on the grill, but I have also included instructions on how to bake it in the oven just in case you need them.

Ingredients For This Recipe

This recipe uses simple and easy to find ingredients. I will go over each of them so you know exactly what I used and substitutions you can make if desired.

Spinach – It would be hard to make this dip without it. I used a 10 ounce package of frozen spinach but if you prefer to use fresh, you can do that too. Just make sure to rinse throughly, chop it up, and weigh out 10 ounces on a kitchen scale.
Artichoke Hearts – The other key ingredient in this dip. One 14 ounce can is all you need. I prefer to use the ones that aren’t marinated but feel free to use which ever you prefer.
Cream Cheese, Sour Cream, and Mayonnaise – These are what give the dip its creamy texture.
Parmesan Cheese – I like to buy a piece and grate it myself but if you prefer to buy it grated that is fine too.
Gouda Cheese – This gives the dip a delicious flavor. Again, I prefer to buy a block and grate it my self but buying grated cheese will work too. If you can’t find or don’t like gouda, mozzarella will also work great in this recipe.
Spices – I used minced garlic (fresh or dried will work), paprika, salt, and pepper. This gave it a delicious taste while still allowing the other ingredients to shine. If you want to add extra BBQ flavor try swapping them out for this BBQ Rub.

How To Make Spinach Artichoke Dip

Making this delicious dip is easy and you will only have to dirty up a couple of dishes. First, I recommend sitting your cream cheese out ahead of time (about an hour). This will help it soften and make it easier to mix with everything else. While the cream cheese is softening is a good time to pre-heat the grill and prepare the spinach and artichokes.

To prepare the frozen spinach, run it under warm water until it’s completely thawed. Once it’s thawed, squeeze all of the excess water out so it doesn’t make the dip runny. For the artichoke hearts, drain the can or jar and chop them up. You want them to be small enough to dip but big enough to still get the taste and texture in each bite. Once the spinach and artichokes are prepped, set them aside.

Next, it’s time to assemble the dip. Start by putting the softened cream cheese into a large mixing bowl and beating with a hand mixer. This will soften it even more and make mixing everything else with it much easier. Next, add in the sour cream and mayonnaise and mix until just combined.

Once all of those ingredients are mixed together it’s time to add everything else. Toss in the spinach, artichokes, half of the gouda cheese, parmesan cheese, and spices. Continue to mix until everything is well combined. When the dip is ready, scoop it into an 8 inch cast iron skillet and spread it around into one even layer.

Place the spinach and artichoke dip on the grill over indirect heat. If you are using a charcoal grill it will absorb smoke flavor from that. However, if you are using a gas grill or want even more smoke flavor I recommend using some hickory or pecan wood to take it to the next level. Once on the grill, stir it about every 10 minutes. This will keep it from sticking to the pan and ensure it’s heated throughly.

When the dip is heated through, it’s time to add the other half of the gouda cheese to the top. Sprinkle the remaining half of the cheese on top of the dip and leave it on the grill until it’s completely melted. Once the cheese is melted, take it off and let it cool slightly before serving. BE CAREFUL! The cast iron skillet will be extremely hot so be sure to use the proper tools to take it off and set on your counter. This spinach artichoke dip recipe is one that is sure to be a stand out at your next gathering or big game party.

Tips

Set the cream cheese out ahead of time so it will be soft.
Prepare the artichokes and spinach while the cream cheese is setting out to save some time.
Grate your own cheese to get that delicious gooey dip you want.

A cast iron skillet filled with smoked spinach artichoke dip.

Print Pin

5 from 1 vote

Smoked Spinach Artichoke Dip

A delicious creamy dip that is perfect for any party or get together.

Course Appetizer

Cuisine American

Keyword appetizer, artichoke, cream cheese, gouda, mozzarella, sour cream, spinach

Prep Time 15

Cook Time 30

Total Time 45

Servings

Ingredients

8 ounces brick-style cream cheese
¼ cup sour cream
¼ cup mayonnaise
⅓ cup grated parmesan cheese
1 cup grated gouda cheese
1 (14-ounce) can artichoke hearts drained and chopped
1 (10-ounce) package frozen spinach thawed
½ teaspoon minced garlic
½ teaspoon paprika
salt to taste
pepper to taste

Instructions

Preheat your grill to about 350°F.
Drain and rinse the artichoke hearts then chop coarsly. Next, squeeze any excess water from the frozen spinach and set both aside.
Grate both your parmesan and grouda cheeses and set aside.
Add the cream cheese to a large mixing bowl and beat with a handheld mixer until smooth.
Add the mayonnaise and sour cream to the cream cheese and mix until just combined. Add your parmesan cheese, ½ cup of gouda cheese, spinach, artichoke hearts, and spices. Mix until well combined.
Scoop the mixture into an 8 inch cast iron skillet and spread around into an even layer.
Place the skillet on the grill over indirect heat for 20-30 minutes stirring every 10 minutes. When the dip is warmed through, sprinkle the remaning ½ cup of gouda cheese over the top and let set for another 5-10 minutes so the cheese can melt.
Once the cheese on top is melted, remove from the grill and let cool slightly before serving.

Notes

Be Careful! The skillet will be extremely hot when removing from the grill.

Spinach - I like to thaw my frozen spinach by holding it under running water. Once thawed, you can squeeze any remaining water out with your hands or press the spinach between paper towels.

Want to try different flavor profiles? Replace the spices in the recipe with 1 teaspoon of our BBQ Rub and use hickory or pecan wood when smoking.

Baking Instructions

Preheat your oven to 350°F
Spray a 8x8 baking dish with non-stick cooking spray or use a 8 inch cast iron skillet.
Mix the dip just as you would to put it on the grill.
Bake for 15 minutes or until heated through.
Remove from the oven and sprinkle remaining 1/2 cup of gouda cheese over the top and place back in the oven for an additional 5-10 minutes or until the cheese is completely melted.
Remove from the oven and let cool slightly before serving.