You can make hot spinach artichoke dip on the grill. And as an added bonus, you can add a kiss of smoke using the Ninja FlexFlame.
The Ninja FlexFlame is so much more than a grill. Because it has a roast / bake function, you can basically cook anything you would in the oven outdoors on the grill. Follow below to learn how.
If you use the Woodfire Flavor feature, you can even turn this into a smoked spinach artichoke dip recipe.
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Heat Grill: Set your Ninja FlexFlame to the roast/bake function and the temperature to 350F degrees.
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Mix: In a large bowl, cream together the cream cheese, mayo, sour cream and chicken rub. Stir until smooth.
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Add Veggies: Gently stir in the artichoke hearts and spinach.
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Pan: Spray a 2 quart baking dish with cooking. Spray. Transfer the dip into the dish. Top with mozzarella cheese.
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Cook: Place the pan on the center of the grill and cook for 30 minutes.
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Prep Bread: While the dip is baking, cut the bread into slices and brush with olive oil. Sprinkle with a pinch of salt.
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Bake Bread: After the dip has been cooking for about 25 minutes, add the bread slices to the top rack with the oil side up. Toast for 2-3 minutes.
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Serve: Remove the dip from the grill and place on the table or counter. Serve with the toasted bread slices.
With the chopped spinach, it’s very important that you thaw it and squeeze out as much liquid as possible.
If you don’t have a Ninja FlexFlame, this recipe can be cooked on any grill over indirect heat or in a 350-degree oven.
To add smoke, fill the hopper with pellets and press the Woodfire Flavor button during the preheat stage.
Calories: 382kcalCarbohydrates: 34gProtein: 11gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 49mgSodium: 580mgPotassium: 221mgFiber: 3gSugar: 2gVitamin A: 1412IUVitamin C: 3mgCalcium: 144mgIron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients
- Cream Cheese: It’s important that you let your cream cheese rest at room temperature for at least an hour. This allows it to melt. If you try to mix cold cream cheese, your dip will end up clumpy instead of smooth.
- Mayonnaise
- Sour Cream
- Parmesan Cheese: Use grated Parmesan instead of shredded. It melts better.
- Girls Can Grill Chicken Rub: This adds a wonderful savory flavor to veggie dishes.
- Artichoke Hearts: If you used canned artichoke hearts, look for ones preserved with water, not a brine. Drain the liquid before adding. If you use frozen artichoke hearts, let them thaw before adding them to the dip.
- Spinach: It’s easiest to use frozen spinach. Make sure it’s fully thawed and then squeeze out as much excess liquid as you can. If you use fresh spinach, you’ll need to steam it and then squeeze out the liquid.
- Mozzarella Cheese
- Ciabatta Bread: I grab a large loaf from the bakery section of the grocery store.
- Olive Oil
- Kosher Salt
Substitutions: Instead of chicken rub, use your favorite blend of seasonings like salt, black pepper, garlic powder, onion powder and paprika. Feel free to add other ingredients like chopped garlic or onion or canned water chestnuts.
See the full recipe card above for servings and a full list of ingredients.
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How to grill spinach artichoke dip
To grill spinach artichoke dip, you need to turn your grill into an oven, which means you need to cook with indirect heat.
With the Ninja FlexFlame, that’s easy. Just set the grill to the roast/bake function and the temperature to 350F degrees.
If you want to turn this into smoked spinach artichoke dip, add 2 cups of pellets to the side hopper and press the Woodfire Flavor button while the grill preheats.
- STEP ONE: In a large bowl, cream together the cream cheese, mayo, sour cream and chicken rub. Stir until smooth.
PRO TIP: I use the silicone spatulas from Thermoworks for this recipe. The large one helps blend and cream the ingredients.
- STEP TWO: Chop the artichoke hearts and gently stir them and the spinach into the bowl.
- STEP THREE: Spray a 2 quart baking dish with cooking spray or grease with oil or butter. Transfer the mixture into the dish. Top with mozzarella cheese.
- STEP FOUR: Place the pan on the center of the grill and cook for 30 minutes.
- STEP FIVE: While the dip is baking, cut the bread into slices and brush with olive oil. Sprinkle with a pinch of salt.
- STEP SIX: After the dip has been cooking for about 25 minutes, add the bread slices to the top rack with the oil side up. Toast for 2-3 minutes.
How to serve
Remove the party dip from the grill and place on the table or counter. Serve with the toasted bread slices.
Instead of ciabatta bread, you can also serve this with baguette slices, sourdough bread, tortilla chips, pita chips, crackers or veggies.
Storage
Store leftover dip in the refrigerator in an airtight container for 5-7 days. I don’t recommend freezing it.
GCG Pro Pitmaster Tips
- Use room temperature cream cheese for a creamier dip
- If using canned artichoke hearts, drain off the liquid
- Make sure to squeeze your spinach to remove excess moisture
Frequently Asked Questions
Most of the calories in this dip come from the cream cheese, mayo and sour cream. You can use reduced-fat versions of each of these ingredients. Or substitute the sour cream with Greek yogurt.
Absolutely! If you want to use fresh spinach, grab a large pot and add a little water to the bottom. Heat it to a simmer and place a large batch of fresh spinach inside. Let it steam. It will reduce in size. Add more fresh spinach and reduce. Then, drain it thoroughly.
Yes! Follow steps 1-3. Then, cover the dip with plastic wrap and refrigerate for 1-2 days. When you’re ready, add it to the preheated grill to cook. It will take a little bit longer to bake if you cook it straight from the fridge.
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