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Smoked Jalapeño Spinach Dip
Starter

Smoked Jalapeño Spinach Dip

2 h 20 minServes 8Nutri-Score D€€
from @marriedtobbq7 imports0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • pepper Jack cheese (cut into 2–5 cm cubes)Dairy450 g
  • frozen spinach (one block, still frozen)Produce280 g
  • marinated artichokes (small jar, drained)Pantry170 g
  • jalapeños (diced)Produce60 g
  • milkDairy120 ml
  • cream cheese (two blocks)Dairy450 g
  • barbecue rub (to taste)Spices15 g

per serving

Nutrition

320kcal

Carbs
5 g
Proteins
13 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • smoker

step by step

Method

  1. Layer the cheese and spinach

    • Cut the pepper Jack into cubes and drop them into the bottom of a baking dish or cast iron pan.
    • Place the block of frozen spinach on top.
    Step 1

  2. Add the remaining ingredients

    • Pour the marinated artichokes over the spinach, then add the diced jalapeños.
    • Pour in the milk and place the cream cheese blocks on top.
    • Season generously with barbecue rub.
    Step 2

  3. First smoke

    • Fire up the smoker to 225 °C and place the dish inside.
    • Let it smoke so the dip soaks up the smoke flavour.
    Step 3

  4. Mix the dip

    • Open the smoker and give everything a good stir, working around the still-frozen spinach until combined.
    Step 4

  5. Second smoke

    • Raise the smoker temperature to 275 °C.
    • Smoke until the cheese is fully melted and the dip is bubbling.
    Step 5

  6. Serve

    • Pull the dip off the smoker and serve hot with chips or crackers.
    Step 6
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