Smoked(or Baked) Spinach and Artichoke Dip (Oven or Kamado)

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Baked Spinach Dip (Oven or Kamado) 

This baked spinach dip keeps all the creamy, cheesy comfort of the classic party favorite while leaning lighter — extra spinach and about half the usual cream cheese, with no yogurt needed. This smaller batch is sized for 4 servings, perfect for a low-key night in. Bake it in the oven or right on your Kamado over indirect heat for a bubbly, golden top.

Ingredients

  • 10 oz frozen chopped spinach, thawed and squeezed dry
  • 4 oz cream cheese, softened
  • ¼ cup mayonnaise
  • 3 tbsp grated Parmesan cheese
  • ¼ cup shredded mozzarella, divided
  • 2 tbsp green onion, finely chopped
  • 2-3 garlic cloves, minced
  • ¼ tsp onion powder
  • ¼ tsp kosher salt
  • ⅛ tsp black pepper
  • Pinch red pepper flakes 
  • Juice of 1/2 lemon
  • ½ cup canned artichoke hearts, drained and chopped 

Instructions

  1. Prep the spinach and preheat. Make sure the spinach is squeezed very dry, removing as much excess water as possible. Preheat your oven to 375°F (190°C), or set up your Kamado for indirect heat at 375°F with a heat deflector in place.
  2. Make the base. In a large bowl, beat the cream cheese until smooth, then whisk in the mayonnaise until fully combined.
  3. Combine everything. Stir in the Parmesan, half of the mozzarella, green onion, garlic, onion powder, salt, pepper, and red pepper flakes if using.
  4. Add the spinach and mix-ins. Fold in the dried spinach and artichoke hearts then mix in lemon juice.
  5. Transfer to baking dish. Spread the mixture into a small cast iron skillet or oven-safe baking dish. Top with the remaining mozzarella.
  6. Bake until bubbly. Bake (or place on the Kamado over indirect heat) at 375°F for 18–22 minutes, until bubbly and lightly golden on top.
  7. Rest and serve. Let rest 5 minutes before serving warm.

Notes

  • Squeezing the spinach really dry is the key step — leftover water will make the dip runny and thin. A cheesecloth or clean kitchen towel works better than paper towels for this.
  • For the Kamado: set up for indirect heat (plate setter or heat deflector in place) at 375°F. A little wood chip (like apple or cherry) is optional if you want  but isn't necessary since it's a short cook and it picks up a lot of smoky flavor from the charcoal. A smaller cast iron skillet works well for this half batch.
  • Adjusting the smoke flavor: if you don't like the smoky flavor just bake it or do half kamado half oven for a subtle smokiness.
  • Mix-in ideas (fold in with the spinach): artichoke hearts, chopped water chestnuts, crumbled cooked bacon, diced roasted red peppers, sun-dried tomatoes, or a pinch of nutmeg for a warmer flavor.
  • Serve hot with tortilla chips, crackers, bread, or fresh vegetables. Keeps refrigerated up to 4 days; reheat covered at 350°F until warmed through.

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