Smoked Spinach and Artichoke Dip


  • 2 teaspoons butter

  • 6 ounce bag baby spinach

  • 1 tablespoon Grilling Gods Salt of the Gods

  • 1 cup mayo

  • 8 ounce block cream cheese, softened

  • 1 cup sour cream

  • 1 tablespoon Grilling Gods Slice of Heaven

  • 2 cups chopped and drained artichoke hearts, marinated or canned or a combination

  • 2 cups shredded mozzarella

  • 1 cup shredded parmesan


  1. Take the butter and melt it over medium-high heat in a cast iron skillet. Add in the Salt of the Gods rub and saute for about 10 seconds before tossing in the bag of baby spinach. Stir continuously for 1-2 minutes, or until the spinach is wilted.

  2. Combine the mayo, cream cheese, and sour cream in a bowl with the Slice of Heaven rub, and stir until combined.

  3. Chop the artichoke hearts roughly, and mix them along with the sauted spinach into the cream cheese/mayo mixture.

  4. Stir in the cheeses, reserving 1/2 cup of mozzarella and 1/2 cup of parmesan for the top.

  5. Sprinkle the rest of the cheese on top, and place into a pre-heated 325° wood-pellet smoker.

  6. Smoke for 20-25 minutes, or until the cheeses are melted and the dish is hot and bubbly.

  7. Serve hot with sliced baguettes, tortilla chips, or your favorite crackers.


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