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Simple, Savory Smoked Artichoke Dip

Simple, Savory Smoked Artichoke Dip

Friends, family and food! Every celebration, gathering and night with the family is better with delicious food. While the main dish might be the center of attention, no party or gathering is complete without the perfect appetizer. 

Smoked Artichoke dip is simple, savory and suited for any back-yard barbeques or simple celebrations you have planned. Fire up the grill and break out the artichoke hearts, this tastebud-teasing appetizer is going to steal the show. 


  • 2 cups Mayo
  • 1–4oz. can Jalapeños, sliced
  • 1–4oz. can Green chilis, diced
  • 3 cups Fresh parmesan cheese, shredded
  • 2–14oz. cans Artichoke hearts, drained


1. Prep

Preheat the pellet grill to 350 degrees. Lightly chop artichoke hearts or mix with a hand beater to make artichoke hearts smaller.

2. Mix

Mix ingredients together and add to a 12" skillet or 9" x 13" pan.

3. Cook and Enjoy

Cook at 350 for 45 minutes. Allow to cool slightly and serve with your favorite chips or bread.



Artichoke Dip’s Best Friend: Endless Dipping Options

The ooey-gooey, creamy goodness of this simple artichoke dip is the perfect compliment for chips, crackers, breads and more. 

Chips and Crackers

Enjoying artichoke dip with classic potato, tortilla and dipping-style chips or party crackers is a great way to appreciate the textures and creamy flavors of your artichoke dip. If you enjoy sweet potato chips or rice crackers, these are equally great options to help you enjoy your tasty dip.


The creamy, lick-you-fingers goodness of artichoke dip make it the perfect pairing dipping many bread varieties. Naan, pita, French and crostini bread as well as Baguette rounds will help you soak up every last tantalizing taste of your artichoke dip. 


Truly versatile, artichoke dip is also great for enjoying with tasty veggies. Carrots, celery, cauliflower, green beans, mini bell peppers and broccoli are fantastic when enjoyed fresh with your dip. French fries and potato bites are also great options!

Homemade bread is perfect for slicing or dipping. Try this recipe with your artichoke dip.>>



Grow Your Own Ingredients: Artichoke Hearts

While this recipe calls for canned artichokes, growing and using your own can make the dish even better. 


Artichokes can be grown in zones 7-11 and are best suited for organic, rich, fertile soils. Start seeds in January and then transplant after 2-3 months. They will need plenty of space in the garden, so be sure to plant them 2-3 feet apart and water frequently. 

Artichokes require a high amount of nitrogen for best results, so be sure to fertilize with 21-0-0 or a high nitrogen fertilizer. Apply two teaspoons of the fertilizer every four weeks after transplanting.


Artichokes will be ready to harvest in late July or early August. Harvest the buds once they have reached their full size, but before the bracts or bud leaves begin to open. Continue to water and fertilize the plants and you can continue harvesting until the first frost in your area.

Using Fresh in your Artichoke Dip

There are six artichoke hearts in each can used in this recipe so you will need 12 total artichoke hearts to use in the dip. Make sure to cook the artichoke hearts to help soften them and then chop them up as you did the canned hearts. 

Keep in mind that even cooked artichokes will be harder than their canned counterparts. This will have an effect on the texture of your artichoke dip and should be taken into consideration.


Helping Bring the Flavor

Artichoke dip is simple, savory and a versatile appetizer perfect for any situation. Enjoy as a weeknight snack, at the weekend celebration or as your go-to for the neighbors backyard barbeques.

Whenever and however you choose to enjoy it, we hope that you’ll stop by your local IFA Country Store for the supplies and outdoor cooking equipment you need to complete this fantastic appetizer.

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Information for this article was provided by Dan Jensen, IFA Foods and Outdoor Cooking Category Manager, and Adam Fox, IFA Marketing Communications Creative Director.