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Warm Artichoke Dip with Parmesan Crust

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

Fuel Type:
  • People

    Serves 6

  • Grilling Time

    23 to 30 min.

  • Prep Time

    15 min.

Ingredients
Instructions

the Ingredients

20161201121110 Artichokedip
  • 1 can (400 grams) whole artichoke hearts packed in water, drained and patted dry
  • 180 millilitersAbreviation mayonnaise
  • 170 gramsAbreviation cream cheese, softened
  • 100 gramsAbreviation shredded mozzarella cheese
  • 1 can (115 grams ) chopped mild green chile peppers, drained
  • 60 millilitersAbreviation sour cream
  • 2 teaspoonsAbreviation minced garlic
  • 1 teaspoonAbreviation mustard powder
  • ¼ teaspoonAbreviation hot pepper sauce
  • ¼ teaspoonAbreviation freshly ground black pepper
  • Unsalted butter
  • 40 gramsAbreviation finely grated Parmigiano-Reggiano® cheese
  • Grilled baguette slices or crisp flatbread

Special Equipment

  • large handful apple wood chips
  • 20-centimeter cast-iron skillet

Instructions

  • Soak the wood chips in water for at least 30 minutes.
  • Prepare the grill for indirect cooking over medium-high heat (200° to 230°C).
  • 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 20-centimeter 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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