Warm Artichoke Dip with Parmesan Crust

Recipe From from Weber’s New American Barbecue™ by Jamie Purviance

Fuel Type:
  • People

    Serves 6

  • Prep Time

    15 min.

  • Grilling Time

    23 to 30 min.


the Ingredients

20161201121110 Artichokedip
  • Completed step 1 can (400 grams) whole artichoke hearts packed in water, drained and patted dry
  • Completed step 180 millilitres mayonnaise
  • Completed step 170 grams cream cheese, softened
  • Completed step 100 grams shredded mozzarella cheese
  • Completed step 1 can (115 grams ) of chopped mild green chile peppers, drained
  • Completed step 60 millilitres sour cream
  • Completed step 2 teaspoons minced garlic
  • Completed step 1 teaspoon mustard powder
  • Completed step ¼ teaspoon hot pepper sauce
  • Completed step ¼ teaspoon freshly ground black pepper
  • Completed step Unsalted butter
  • Completed step 40 grams finely grated Parmigiano-Reggiano® cheese
  • Completed step Grilled baguette slices or crisp flatbread

Special Equipment

  • large handful of applewood chips
  • 20-centimetre cast-iron skillet


  • Soak the wood chips in water for at least 30 minutes.
  • Prepare the grill for indirect cooking over medium–high heat (200°C to 230°C).
  • Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following the manufacturer’s instructions, and close the lid. When smoke appears, grill the artichoke hearts over direct heat, with the lid closed, until warmed through, 3 to 5 minutes, turning once. Remove from the grill and roughly chop.
  • Combine the mayonnaise, cream cheese, mozzarella, chile peppers, sour cream, garlic, mustard powder, hot sauce and pepper. Using a wooden spoon, smash the cream cheese against the inside of the bowl into a paste and then stir the mixture until smooth. Stir in the artichoke hearts.
  • Lightly grease the inside of a 20 centimetre cast-iron skillet with butter. Transfer the artichoke mixture to the prepared skillet and then top evenly with the Parmigiano-Reggiano® cheese. Cook over indirect medium–high heat, with the lid closed, until browned and bubbling on the surface, 20 to 25 minutes. Cool for 10 minutes before serving with grilled baguette slices or crisp flatbread.

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