Warm Artichoke Dip with Parmesan Crust

Recipe from Weber's New American Barbecue™ by Jamie Purviance

Fuel Type:
  • People

    Serves 6

  • Prep Time

    15 mins

  • Grilling Time

    23 to 30 mins


the Ingredients

20161201121110 Artichokedip
  • 1 can (14 ounces) whole artichoke hearts packed in water, drained and patted dry
  • ¾ cup mayonnaise
  • 6 ounces cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1 can (4 ounces ) chopped mild green chile peppers, drained
  • ¼ cup sour cream
  • 2 teaspoons minced garlic
  • 1 teaspoon mustard powder
  • ¼ teaspoon hot pepper sauce
  • ¼ teaspoon freshly ground black pepper
  • Unsalted butter
  • ⅓ cup finely grated Parmigiano-Reggiano® cheese
  • Grilled baguette slices or crisp flatbread

Special Equipment

  • large handful apple wood chips
  • 8-inch cast-iron skillet

Take Your Grilling Anywhere



  • Soak the wood chips in water for at least 30 minutes.
  • Prepare the grill for indirect cooking over medium-high heat (400° to 450°F).
  • Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following 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, chiles, 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 an 8-inch 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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