This smoked spinach Parmesan dip takes a classic creamy spinach dip and gives it a backyard BBQ upgrade. Cream cheese and sour cream create the rich base, while Parmesan and plenty of melted mozzarella give it the salty, cheesy flavor you want in a hot dip.
Fresh spinach keeps the dip hearty without overpowering the cheese. Cooking the spinach first also removes excess moisture, helping the finished dip stay thick and scoopable instead of becoming watery.
Cooking the dip uncovered on the smoker gives the cheese just enough smoke flavor while the top turns hot, melted, and lightly golden. A mild wood such as pecan, apple, cherry, or maple works especially well without overwhelming the spinach and garlic.
Serve it straight from the skillet with toasted bread, crackers, tortilla chips, or fresh vegetables. It's an easy appetizer for game day, cookouts, holidays, or something to snack on while the main meat is still rolling smoke.
Ingredients
- 8 oz cream cheese, softened
- 1 cup sour cream
- 10 oz fresh spinach leaves
- 1 tsp minced garlic
- 0.5 tsp salt
- 0.25 tsp freshly ground black pepper
- 0.5 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese, divided
- 1 tbsp chopped fresh parsley
- Cooking spray
- Bread, crackers, tortilla chips, or fresh vegetables, for serving
Instructions
- Preheat the smoker to 350°F using a mild smoking wood such as pecan, apple, cherry, or maple.
- Lightly coat a cast-iron skillet or smoker-safe baking dish with cooking spray.
- Add the fresh spinach to a skillet over medium heat and cook until completely wilted, about 3–5 minutes.
- Allow the spinach to cool slightly, then squeeze or press out as much excess moisture as possible.
- Roughly chop the cooked spinach.
- Add the softened cream cheese and sour cream to a large mixing bowl and stir until smooth.
- Add the spinach, garlic, salt, pepper, Parmesan cheese, and 1 cup of the mozzarella cheese.
- Stir until everything is evenly combined.
- Transfer the mixture to the prepared skillet or baking dish and spread it into an even layer.
- Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top.
- Place the dip uncovered on the smoker.
- Smoke at 350°F for 25–35 minutes, or until the dip is bubbling around the edges and the cheese has completely melted.
- For a darker cheese crust, increase the smoker temperature to 400°F for the final 5–10 minutes.
- Remove from the smoker and let the dip rest for about 5 minutes.
- Sprinkle with chopped parsley before serving.
- Serve warm with bread, crackers, tortilla chips, or fresh vegetables.
Smoking Tips
- Squeeze as much liquid as possible from the cooked spinach to prevent a watery dip.
- Use freshly shredded mozzarella for smoother melting.
- Keep the dip uncovered so it can pick up smoke while it cooks.
- Pecan or apple wood provides enough smoke to notice without overpowering the cheese.
- A cast-iron skillet works especially well because it holds heat and keeps the dip warm after it comes off the smoker.
Oven Option
- Preheat the oven to 350°F.
- Prepare the dip exactly as directed.
- Bake uncovered for 25–30 minutes, until hot and bubbling.
- Broil for 1–3 minutes at the end if you want a browned, bubbly mozzarella topping.