Apps & Sides

Bacon Artichoke Dip

Prep Time: 5 min

Cook Time: 45 min

Difficulty: Beginner

This smoky, creamy bacon artichoke dip combines rich cheeses, savory seasonings, and hickory-fired flavor for the ultimate crowd-pleasing appetizer.

Step 1: Burning the hickory pellets, preheat recteq 350ºF.
Step 2: Lightly spray or grease recteq disposable 1/2 aluminum pan and set aside.
Step 3: In a medium mixing bowl combine mayo, sour cream, garlic, ranch seasoning, Colden's Freakin' Greek Rub and Ben's Heffer Dust. Drain artichoke hearts of their liquid.
Step 4: Add both cheeses and the block of softened cream cheese and mix well.
Step 5: Now add artichoke hearts and bacon and gently fold in. Add mixture to recteq disposable aluminum 1/2 pan.
Step 6: In a small mixing bowl, mix panko bread crumbs and melted butter and spread on top of dip.
Step 7: Add to recteq and cook for 35-45 minutes or until golden brown on top and bubbly. Serve with toast points or fresh made tortilla chips.

Step 1: Burning the hickory pellets, preheat recteq 350ºF.
Step 2: Lightly spray or grease recteq disposable 1/2 aluminum pan and set aside.
Step 3: In a medium mixing bowl combine mayo, sour cream, garlic, ranch seasoning, Colden's Freakin' Greek Rub and Ben's Heffer Dust. Drain artichoke hearts of their liquid.
Step 4: Add both cheeses and the block of softened cream cheese and mix well.
Step 5: Now add artichoke hearts and bacon and gently fold in. Add mixture to recteq disposable aluminum 1/2 pan.
Step 6: In a small mixing bowl, mix panko bread crumbs and melted butter and spread on top of dip.
Step 7: Add to recteq and cook for 35-45 minutes or until golden brown on top and bubbly. Serve with toast points or fresh made tortilla chips.

Serve hot and bubbly with crispy toast points, warm pita wedges, or freshly made tortilla chips for dipping.