The Double Smoked Artichoke Dip That Steals the Show Every Time
The flavor of smoky, savory artichoke dip is seriously next-level cool when you double up on the smoke. I started tinkering with this dip when I wanted to bring something new to the table at backyard BBQs and game nights. The creamy, melty mix of cheeses with the tang of artichokes and that two-layer smoky hit makes this dish disappear fast. It’s now one of my favorites whenever I fire up the smoker or need a warm, crowd-pleasing appetizer. Even folks who weren’t huge artichoke fans before have gone back for seconds (and thirds).
Don’t worry if you’ve never made a smoked dip before—this recipe is actually way simpler than you’d think. You just need a handful of basic veggies, cheeses, and some pantry staples. One of my favorite things about this dish is how make-ahead friendly it is, and that second round in the smoker truly gives a boost to the flavor. You just can’t get that deep, smoky punch from a standard oven.
Why This Double Smoked Artichoke Dip Is Worth Trying
- No complicated prep or fancy kitchen gadgets needed. A basic baking dish and your smoker or grill do all the work.
- Layered smoky flavor. Smoked veggies and a final smoke session deliver awesome depth of taste.
- Super creamy and cheesy. Every scoop is packed with gooey, melty cheese that works with just about anything you dip into it.
- Great for sharing. This dip shines at cookouts, parties, or even a casual night in with friends or family.
- Flexible and easy to customize. You can add spices, change up the cheese, or sneak in some extra veggies as you like.
Everything You Need For Double Smoked Artichoke Dip
Here’s what goes into this double smoked beauty:
- 1 can (14 oz) whole artichoke hearts, drained
- 1 cup plain Greek yogurt (or sour cream, if you prefer)
- 1/2 cup mayo
- 1 block (8 oz) cream cheese, softened
- 1 1/2 cups shredded smoked gouda (or regular gouda if that’s what you’ve got)
- 3/4 cup grated parmesan cheese, divided
- 1/2 cup shredded mozzarella
- 1/2 medium yellow onion, sliced
- 3–4 cloves garlic, peeled
- 1 small red bell pepper
- 1 medium lemon
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly cracked black pepper
- Big pinch of salt (to taste)
- Pita chips, crusty bread, or chopped veggies for serving
Bonus: Smoked cheeses work great here if you can find them. If not, regular cheese gets that deep flavor from the smoke during the second baking session. You can also switch things up by using fresh or marinated artichokes for extra zing.
How To Make Double Smoked Artichoke Dip
1. Prep and Smoke Your Veggies
Set your smoker or grill for indirect heat at about 225°F (107°C). Toss the onion slices, garlic cloves, and bell pepper in olive oil and a pinch of salt. Put them on a grill pan or foil tray, then smoke until they get soft and a touch caramelized; usually that’s about 40 minutes for the onions and garlic, while the bell pepper might need a few minutes longer to soak in the smoky flavor. Let them cool a bit, then chop them up.
2. Rough Chop and Smoke the Artichokes
Give the artichokes a rough chop, spread out on a tray, and smoke for 30–40 minutes. That helps them take on a smoky note without turning leathery.
3. Put The Mix Together
In a big bowl, mash your softened cream cheese with the mayo, Greek yogurt, and juice from half a lemon. Next, stir in half the smoked gouda, half the parmesan, all the mozzarella, smoked paprika, pepper, and a pinch of salt. Fold in those chopped, smoked artichokes, plus the onions, garlic, and red bell pepper. Give it a good mix to get everything evenly coated.
4. Top, Chill, and Get Ready to Smoke Again
Scoop the mixture into an oven-safe baking dish and smooth the top. Sprinkle the rest of the gouda and parmesan on the surface. At this point, you can cover and chill it up to a day in advance if you like to plan ahead.
5. The Second Smoke!
Fire up your smoker or grill again to 225–250°F (120°C) and put the dish in. Let it smoke for 45 minutes to 1 hour, or until the dip is bubbling and the cheese on top is bronzed and just starting to crisp. For extra smokiness, you can add more wood chips or a pinch of smoked paprika during this stage. Squeeze a bit more lemon over the top before serving for some brightness. This little step really makes a difference.
6. Serve and Enjoy
Let the dip cool off for a few minutes (so nobody burns their mouth). Serve it with plenty of pita chips, grilled bread, or veggie sticks for dipping. The flavors are rich and deep, with the artichoke and lemon layering in just the right touch of freshness.
Tips, Swaps & Fun Additions
- Use frozen or jarred artichoke hearts if that’s easier—just make sure to drain and pat dry well before smoking.
- Switch out gouda for smoked cheddar, fontina, or toss in some pepper jack for a kick.
- Looking for more heat? Stir in hot sauce or some chopped pickled jalapenos.
- Chopped cooked bacon or smoked sausage gives even more flavor and a meaty twist.
- No smoker? Roast the veggies and artichokes at 425°F/220°C in the oven until they’re browned, then bake the dip as usual. Roasting gives great caramelized flavor.
- Add chopped spinach, sun-dried tomatoes, or some fresh herbs after baking for another flavor layer.
Serving Ideas and Pairings
This dip does well with a range of dippers—think toasted baguette slices, thick pita chips, or colorful veggie sticks like carrots, celery, and bell peppers. For a fun twist, try grilled flatbread or even roasted potato wedges. You could even use it as a topping for grilled chicken or burgers. This dish is flexible enough to step up all kinds of spreads, from summer BBQs to cozy winter gatherings. If you’re bringing it to a potluck, keep it warm in a small slow cooker or insulated container.
Frequently Asked Questions
Q: Can I freeze double smoked artichoke dip?
Absolutely. Let the dip cool, then store it in a freezer-safe container for up to two months. Thaw overnight in the fridge and gently reheat in the oven or smoker at low temperature until it’s bubbly again.
Q: How far in advance can I prep this dip?
This dish works great when made ahead of time. Prep and assemble the dip a day early, then give it a second smoke right before serving. Leftovers can be stored in the fridge for up to five days—just reheat before serving.
Q: What’s the best way to add smoky flavor if I don’t own a smoker?
If you don’t have a smoker, aim for smoked cheeses, smoked paprika, and add a small splash of liquid smoke to the mix. Roasting your veggies will also add a bit of caramelized depth.
Q: Is there a dairy-free way to make this dip?
You can use dairyfree cream cheese, plain coconut yogurt, and plantbased cheese shreds. The texture will change slightly, but the smoky goodness will still shine through.
Bring Some Extra Smoke to Your Snack Spread
This double smoked artichoke dip is seriously a dish you’ll want to keep in your party line-up. It takes just simple, everyday ingredients, an extra splash of smoke, and you get a flavor that has friends and family asking for a second helping (or the recipe itself). You don’t need anything fancy—just a willingness to jump in and try something new. If you test it out, let me know how it worked for you or what twists you added. Whether you’re using a grill or home oven, this is the kind of warm, eye-catching dip that never lasts long on the table.
So, next time you’re planning snacks for a get-together, remember this double smoked artichoke dip. Give your flavor line-up a boost, and set a new standard for cheesy, smoky appetizers at your next gathering. Enjoy every bite!