Baked Artichoke Dip
By Traeger Kitchen
Parmesan, Asiago, fontina and provolone cheeses are blended with artichokes and roasted garlic for a creamy and savory dip. Serve with a toasted baguette for the ultimate Traeger appetizer.
Prep Time
15 Min
Cook Time
1 Hr
40 Min
Pellets
Apple
Ingredients
This recipe serves:
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 10 Clove | garlic, peeled |
| As Needed | olive oil |
| 1/2 Cup | Parmesan cheese |
| 1/2 Cup | Asiago cheese |
| 1/2 Cup | fontina cheese |
| 1/2 Cup | provolone cheese |
| 8 Ounce | cream cheese |
| 1/2 Cup | Mayonnaise |
| 1 | (14 oz) can artichokes, drained and chopped |
| 1 Teaspoon | kosher salt |
| 1 Teaspoon | coarse black pepper |
| sliced baguette, crackers or sliced vegetables, for serving |
Steps
1
When ready to cook, set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.
350 ˚F / 177 ˚C
2
Place garlic cloves in a small oven-safe pan and add enough olive oil to coat the garlic.
3
Place on grill and cook for 35 to 40 minutes. Garlic is done when soft enough to push a fork through the garlic easily. Remove from grill and let cool.
00:35
4
After cooling, separate the garlic and oil and reserve the garlic-oil for use in other recipes. Place garlic in a bowl and mash with a fork until it is a smooth paste. If it seems dry, add a little of the garlic-oil.
5
Mix together the Parmesan, Asiago, fontina and provolone cheeses. Set aside 1/2 cup of cheese mixture for topping the dip.
6
Combine the cheese mixture with the cream cheese, mayonnaise, garlic and artichokes. Mix well and add salt and pepper to taste.
7
Place mixture in an oven-safe dish and top with 1/2 cup of reserved cheeses.
8
Place the dip on the grill at 350℉ and bake for 60 minutes.
350 ˚F / 177 ˚C
01:00
9
Serve dip with sliced baguette, crackers or sliced vegetables. Enjoy!
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