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
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- 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.