Try out this mouthwatering delight of our Warm Grilled Artichoke Dip with Parmesan Crust, a tantalizing recipe curated from the pages of Weber’s New American Barbecue™ by the renowned Jamie Purviance. This cheesy, hot, and utterly DELICIOUS Artichoke Dip will undoubtedly become one of your top choices for effortless appetizers! Its rich flavors are best savored when served warm, accompanied by crispy crackers or delectable bread chunks perfect for dipping. Get ready to fall in love with this foolproof appetizer, it will vanish within seconds due to its sheer flavors and texture!
Gather the ingredients for this culinary masterpiece: tender whole artichoke hearts, drained and patted dry, provide the foundation for the luscious dip. Blended to creamy perfection are generous portions of mayonnaise, softened cream cheese, and shredded mozzarella cheese, creating a harmonious medley of textures and tastes. Adding a mild kick to the mix, chopped mild green chile peppers bring their unique tangy notes to elevate the overall experience.
To achieve a velvety consistency and a touch of tang, incorporate sour cream into the mixture alongside minced garlic, mustard powder, hot pepper sauce, and freshly ground black pepper. This combination of flavors creates an great appetizer dip that will keep you coming back for more.
Grilling the baguette slices or crisp flatbread, brushed with unsalted butter, provides a great accompaniment to this decadent dip. As a final touch, the Warm Grilled Artichoke Dip is adorned with a generous layer of finely grated Parmigiano-Reggiano® cheese, which forms a delectable crust when heated.
Prepare to be the star of any gathering or party as your guests relish every spoonful of this delectable creation. With its simplicity and culinary brilliance, our Warm Grilled Artichoke Dip with Parmesan Crust is sure to delight your taste buds and leave a lasting impression on your guests.
Not what you are looking for? Try these other amazing Appetizer recipes:
- More Grill Vegetables
- Slow Cooker Mahogany Chicken Wings
- Marinated Portobello Mushrooms
- Cheesy Cauliflower Tots
- Mini Buffalo Chicken Balls
Grilled Artichoke Dip with Parmesan Crust
Warm Grilled Artichoke Dip with Parmesan Crust – Recipe from Weber’s New American Barbecue™ by Jamie Purviance.
- Prep Time: :15
- Cook Time: :30
- Total Time: :45
- Yield: 6 1x
- Category: Appetizer
- Method: Grilled
Ingredients
- 1 can (14 ounces) whole artichoke hearts packed in water, drained and patted dry
- 3/4 cup mayonnaise
- 6 ounces cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 can (4 ounces ) chopped mild green chile peppers, drained
- 1/4 cup sour cream
- 2 teaspoons minced garlic
- 1 teaspoon mustard powder
- 1/4 teaspoon hot pepper sauce
- 1/4 teaspoon freshly ground black pepper
- Unsalted butter
- 1/3 cup finely grated Parmigiano-Reggiano® cheese
- Grilled baguette slices or crisp flatbread, for serving
Instructions
- 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.