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

Warm Artichoke Dip with Parmesan Crust

  • People

    Serves 6

  • Prep Time

    15 min.

  • Grilling Time

    23 to 30 min.

Serves 6
Prep Time
15 min.
Grilling Time
23 to 30 min.

the Ingredients

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

Special Equipment

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


  • 01 Soak the wood chips in water for at least 30 minutes.
  • 02 Prepare the grill for indirect cooking over medium–high heat (200°C to 230°C).
  • 03 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.
  • 04 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.
  • 05 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.