Jody Flanagan
recteq chefBacon Artichoke Dip
This smoky, creamy bacon artichoke dip combines rich cheeses, savory seasonings, and hickory-fired flavor for the ultimate crowd-pleasing appetizer.
5 min
Prep Time45 min
Cook TimeBeginner
Difficulty0
LikesInstructions
- 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.
Serving Size
Ingredients
- 28 ounce(s) Canned Artichoke Hearts
- 1 cup(s) Mayo
- 1 cup(s) Sour Cream
- 6 Garlic Cloves
- 2 Ranch Seasoning Packets
- 1 tablespoon(s) Colden's Freakin' Greek Rub
- 1 tablespoon(s) Ben's Heffer Dust
- 4 cup(s) Grated Cheddar Cheese
- 2 cup(s) Grated Mozzarella Cheese
- 8 ounce(s) Cream Cheese, softened
- 8 Cooked Bacon Slices, chopped coarse
- 1 cup(s) Panko Bread Crumbs
- 3 tablespoon(s) Melted Butter
Chef Pairings
Serve hot and bubbly with crispy toast points, warm pita wedges, or freshly made tortilla chips for dipping.