Get ready to fall in love with a classic dip reimagined — Smoked Spinach Artichoke Dip brings together creamy cheeses, luscious spinach, zesty artichoke hearts, and just the right touch of smoke for a crave-worthy flavor twist. Smoky, savory, and utterly irresistible, this dip is the ideal centerpiece for any gathering, guaranteed to be scooped up in record time!

Ingredients You’ll Need

The beauty of Smoked Spinach Artichoke Dip is in its blend of familiar, uncomplicated ingredients that each play an important role. From rich cheeses to vibrant veggies, every component adds depth, gooey texture, and a pop of freshness.

Frozen chopped spinach (12 ounces, thawed): Spinach not only brings color and nutrition but also gives the dip its signature hearty body. Be sure to squeeze out excess liquid for best texture!
Canned artichoke hearts (14 ounces, drained and chopped): Mild and tangy, artichoke hearts deliver delicate flavor and tender bites that pair perfectly with the other ingredients.
Shredded Parmesan cheese (1 ½ cups): Salty and nutty, Parmesan is essential for building that deep, savory backbone and a little crispy top as it bakes.
Shredded mozzarella (½ cup): Mozzarella melts like a dream and brings that gooey, cheese-pull magic everyone loves in a warm dip.
Cream cheese (8 ounces, softened): The key to ultimate creaminess, cream cheese ensures every scoop is luscious and rich.
Sour cream (½ cup): Adds tang and a lighter touch, balancing the richness of the cheeses with a subtle zip.
Mayonnaise (½ cup): Mayonnaise enhances creaminess and helps all the flavors meld together beautifully.
Minced garlic (2 teaspoons): Garlic infuses the dip with mellow, aromatic depth—don’t skip it!

How to Make Smoked Spinach Artichoke Dip

Step 1: Preheat the Smoker

Set your smoker to 275 degrees Fahrenheit and let it come to temperature. This is where the magic happens, giving the Smoked Spinach Artichoke Dip that special smoky edge without overpowering the other flavors.

Step 2: Mix the Spinach and Artichokes

In a medium bowl, combine the thawed and well-drained spinach, chopped artichoke hearts, shredded mozzarella, and Parmesan cheese. Stir until everything is evenly distributed. This blend forms the rustic, flavorful base of the dip.

Step 3: Prepare the Creamy Base

In a separate bowl, beat together the softened cream cheese, sour cream, mayonnaise, and minced garlic using an electric mixer until completely smooth. This mixture is the secret to that luxurious, velvety texture you dream about in a warm dip.

Step 4: Combine Everything

Add the smooth cream cheese mixture to your spinach-artichoke-cheese blend. Mix thoroughly until everything is well incorporated and irresistibly creamy. It should look like the ultimate comfort-food mixture at this point!

Step 5: Pour and Smoke

Spread the mixture evenly in an 8-by-8-inch foil pan, smoothing the top with a spatula. Place the pan in your preheated smoker and let it smoke for 60 minutes. The result? Smoked Spinach Artichoke Dip with just the right kiss of woodsy flavor that will have everyone coming back for seconds.

Step 6: Serve and Enjoy

Carefully remove the hot pan from the smoker and bring it straight to the table. Serve immediately with your favorite chips, crackers, or crisp veggies for dipping. Watch as it disappears in a flash!

How to Serve Smoked Spinach Artichoke Dip

Smoked Spinach Artichoke Dip Recipe - Recipe Image

Garnishes

Sprinkle freshly chopped parsley, a pinch of smoked paprika, or even a little extra Parmesan cheese over the top for a beautiful finish. These final touches enhance the flavors and make your Smoked Spinach Artichoke Dip look extra enticing when you bring it out to your guests.

Side Dishes

This dip is unbelievably versatile and pairs well with a variety of dipping options. Go classic with crunchy tortilla chips, serve with toasted baguette rounds, or keep things light with crisp carrot sticks, cucumbers, or bell pepper strips. It also pairs beautifully alongside fresh salads or as a decadent topping for baked potatoes.

Creative Ways to Present

Take your party spread up a notch by serving Smoked Spinach Artichoke Dip in a hollowed-out bread bowl or as mini individual portions in ramekins. For outdoor gatherings, try serving it right from the foil pan on a rustic wooden board surrounded by dippables for a laid-back, shareable vibe.

Make Ahead and Storage

Storing Leftovers

If you somehow have leftovers (it’s rare!), wrap the pan tightly in plastic wrap or transfer the dip to an airtight container. Stored in the refrigerator, your Smoked Spinach Artichoke Dip will stay fresh and delicious for up to 3 days.

Freezing

Want to make a batch ahead of time? No problem! Smoked Spinach Artichoke Dip freezes well. Simply let it cool completely, then transfer to a freezer-safe container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

To reheat, simply pop your dip in a 350 degree Fahrenheit oven for 15-20 minutes or until warmed through. For smaller portions, the microwave works well, too. Just cover loosely and heat, stirring every 30 seconds until hot and bubbly again.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! Simply sauté about 1 pound of fresh spinach until wilted, squeeze out excess liquid, chop, and use in place of the frozen spinach. The flavor is fantastic either way.

What type of wood chips are best for smoking this dip?

Mild woods work wonders for Smoked Spinach Artichoke Dip. Try apple, cherry, or pecan chips for a subtle, sweet smokiness that won’t overpower the delicate veggies and cheese.

Can this recipe be baked in the oven instead of smoked?

Definitely! While the smoker adds a unique touch, you can bake the dip at 350 degrees Fahrenheit for 25-30 minutes until it’s hot and bubbly. It’ll still be a crowd-pleaser!

Is this dip gluten free?

The dip itself is completely gluten free. Just be sure to pair with gluten free dippers if you’re serving guests with allergies or sensitivities.

How can I add extra heat or flavor?

If you love a bit of kick, stir in a finely diced jalapeño or a pinch of crushed red pepper flakes before smoking. For smoky depth, add a dash of smoked paprika or hot sauce to taste.

Final Thoughts

I can’t recommend Smoked Spinach Artichoke Dip enough — it’s the kind of dish that steals the spotlight at any get-together and has everyone asking for the recipe. Give it a try, share it with your favorite people, and be ready to watch it disappear while smiles go around the table!

Smoked Spinach Artichoke Dip Recipe

★★★★★

5 from 15 reviews

Author: Sophie
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Smoked Spinach Artichoke Dip is a smoky twist on a classic appetizer. Creamy, cheesy, and packed with flavor, it’s perfect for parties or game day gatherings.

Ingredients

Scale

Spinach Artichoke Mixture:

12 ounces frozen chopped spinach, thawed
14 ounces canned artichoke hearts, drained and chopped
1 ½ cups shredded Parmesan cheese
½ cup shredded mozzarella

Cream Cheese Mixture:

8 ounces cream cheese, softened
½ cup sour cream
½ cup mayonnaise
2 teaspoons minced garlic

Instructions

Preheat the smoker: Preheat the smoker to 275 degrees Fahrenheit.
Mix Spinach and Artichoke: In a medium bowl, combine spinach, artichoke hearts, mozzarella, and Parmesan cheese.
Prepare Cream Cheese Mixture: In a separate bowl, blend cream cheese, sour cream, mayonnaise, and garlic until smooth.
Combine Mixtures: Add the cream cheese mixture to the spinach mixture and mix thoroughly.
Smoke the Dip: Transfer the mixture to an 8×8-inch foil pan and smoke for 60 minutes.
Serve: Serve the smoked dip immediately with chips, crackers, or vegetables for dipping.

Notes

This dip can also be baked in the oven at 350 degrees Fahrenheit for 25-30 minutes if a smoker is not available.
Feel free to customize the cheese blend to suit your preferences.

Prep Time: 15 minutes
Cook Time: 1 hour
Category: Appetizer
Method: Smoking, Baking
Cuisine: American