SMOKED JALAPEÑO ARTICHOKE DIP
Looking for a delicious way to kick off your party? Fire up your Pit Barrel® and try this smoky dip to turn up the heat.
Author: James Kammer @meatstickbbq
INGREDIENTS
- 2 (14 oz) cans artichoke hearts
- 1 cup mayonnaise (Hellmann’s recommended)
- 1 cup grated Parmesan cheese
- 3 cloves garlic, pressed
- 1 jalapeño, chopped (optional)
DIRECTIONS
- In a mixing bowl, combine mayonnaise, Parmesan, garlic, and jalapeño.
- Drain artichoke hearts and press with paper towels to remove excess moisture.
- Roughly chop artichokes and add to the bowl.
- Mix thoroughly and transfer to an oven-safe dish.
- Light your Pit Barrel® according to instructions and adjust vent to 1/2 open once heated.
- Place dish on the grate and cook for about 30 minutes, until edges are bubbling.
- Let rest 5 minutes before serving. Serve with pita chips, fresh vegetables, or crackers.
