Move over, Smoked Cream Cheese — there’s a new favorite for summer gatherings. This Double-Smoked Artichoke Dip starts with slow-smoked cream cheese, then combines it with chopped artichoke hearts, garlic, sour cream, mayo and two kinds of cheese before returning to the pellet grill for a second round of live wood smoke. The result is a rich, creamy dip with a deep smoky finish that’s perfect for parties, cookouts, or a relaxed night in.
Smoked Artichoke Dip
Smoked artichoke dip is a simple concept with delicious results. The foundation is familiar — artichoke hearts, garlic, cheese, and a creamy binder — but smoking the cream cheese first adds a savory, layered flavor that elevates the whole dish. This recipe uses an initial low-and-slow smoke on an 8-ounce brick of cream cheese, which is then mixed into a traditional artichoke dip base and baked or smoked again until hot and bubbly.
Whether you serve it hot from the grill or enjoy it slightly cooled, the texture is velvety and the flavor is nicely balanced between bright artichoke, roasted garlic, tangy sour cream and the mellow smokiness from the pellets.
See all Traeger recipes on the blog for more inspiration.
Recipe Shopping List
Before you start, gather these ingredients. For exact measurements and practical notes, see the recipe card below.
- Cream cheese (1 brick, 8 ounces)
- Olive oil
- Garlic (fresh cloves)
- Sour cream
- Mayonnaise
- Artichoke hearts (canned, drained and chopped)
- Seasoning blend: salt, pepper, granulated garlic or a roasted garlic rub
- Mozzarella cheese (shredded)
- Parmesan cheese (grated)
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How To Make This Recipe
The overview below shows the main steps so you know what to expect. The full recipe with precise measurements and oven/smoker timing follows after these steps.
- Preheat and smoke the cream cheese: Heat your pellet grill to about 180°F, brush the cream cheese with olive oil and sprinkle with your garlic rub or seasoning. Smoke for two hours to infuse the cream cheese with wood-fired flavor.
- Combine the ingredients: Mix the smoked cream cheese with sour cream, mayo, chopped artichoke hearts, roasted garlic, seasonings and mozzarella. Transfer the mixture to a grill-safe baking dish and top with parmesan.
- Finish on the grill: Increase the temperature to 275°F and bake or grill the dip until hot and bubbly throughout, about one hour. For a deeper smoke flavor, you can instead cook at 220°F for two hours.
- Serve hot: Offer crackers, sliced baguette, pita, chips or fresh vegetables for dipping. The dip also works well at room temperature for a more portable appetizer.
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Serve This With
This dip is a great starter for a party or the centerpiece of a snack spread. Consider serving it with:
- Toasted baguette slices or crostini
- Warm pita or homemade pita pockets
- Saltine or artisan crackers
- Raw vegetables such as carrots, celery, bell peppers and cucumber
It pairs nicely with other smoky appetizers like loaded potato skins or a simple charcuterie board for variety.
Recipe FAQ
What’s the best way to store leftovers?
Store leftover dip covered in the refrigerator for up to 3–4 days. Transfer to an airtight container once cooled.
Can you eat the leftovers cold?
Yes — the dip is enjoyable hot or cold. Chilled dip is thicker and makes a great spread.
How should I reheat leftover dip?
The microwave is quick and convenient: reheat in short intervals, stirring halfway through until hot and bubbly. Alternatively, warm it in the oven at 325°F or return it to the smoker or grill for a reheated, slightly smoky finish.
More Dip Recipes
- Smoked Black Cod Dip
- Smoked Caramelized Onion Dip
- Bean Dip
- Cheesy Artichoke Dip
- Beef Queso Dip
- Spinach Dip Rollups
- Traeger Spinach Artichoke Dip
- Smoked Salmon Dip
- Buffalo Chicken Dip
- Bacon Ranch Dip
- Easy Beer Cheese Dip with Bacon
- Herbed Bread Dip
- Sriracha Dip
- Black Bean and Corn Salsa
Yield: 9 servings
Double Smoked Artichoke Dip
This cheesy twist on a classic artichoke dip blends smoked cream cheese, roasted garlic and artichokes for a deeply flavored Double Smoked Artichoke Dip.
Prep Time: 15 minutes
Cook Time: 4 hours (including low-temp smoke)
Total Time: 4 hours 15 minutes
Ingredients
- 1 (8-ounce) brick cream cheese
- 1 tablespoon olive oil
- ½ cup sour cream
- ½ cup mayonnaise
- 2 cloves garlic, roasted
- 1 (14-ounce) can artichoke hearts, drained and chopped
- Salt, pepper and granulated garlic or roasted garlic rub (to taste)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
Instructions
- Preheat your pellet grill to 180°F.
- Place the cream cheese on a baking sheet. Brush with olive oil and score the top in ½-inch cross-hatches. Sprinkle with your garlic rub or seasoning. Toss peeled garlic cloves in a little oil and place them on the sheet as well.
- Smoke the cream cheese and garlic for about 2 hours, until they have a noticeable smoky aroma and a light golden hue.
- Remove from the smoker and raise the temperature to 275°F. Combine the smoked cream cheese with sour cream, mayonnaise, roasted garlic (squeezed or chopped), artichoke hearts, salt, pepper, granulated garlic, and mozzarella. Mix until combined and transfer to an 8×8 grill-safe baking dish. Top with Parmesan.
- Return to the smoker or grill and bake for about one hour, or until the dip is thoroughly heated and bubbly. For a stronger smoke flavor, cook at 220°F for two hours instead.
- Serve hot with crackers, toasted bread, pita or sliced vegetables.
Nutrition Information (per serving, estimate)
Calories: 268 | Total Fat: 23g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 662mg | Carbohydrates: 7g | Fiber: 2g | Sugar: 2g | Protein: 9g
Nutrition data provided here is an estimate.