Preheat pellet smoker according to manufacturer's directions to maintain a temperature of 225 degrees to 230 degrees. Use wood pellets and water pan as directed.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Next time you fire up the smoker for your famous brisket or ribs, why not smoke Hy-Vee’s prepared artichoke dip? Add a hint of smoke flavor and really “wow” the family with a delicious appetizer or snack.
Servings and Ingredients
Ingredients
Serves 14
| Quantity | Ingredient | Add |
|---|---|---|
| 2 (10-oz.) containers refrigerated Hy-Vee spinach artichoke dip | ||
| Hy-Vee Kitchen restaurant-style stone ground tortilla chips, for serving |
Things To Grab
- Pellet smoker with water pan
- Hickory wood grilling pellets
- Simply Done 7.9x5.4-in. foil pan storage container
- Hy-Vee olive oil cooking spray
Directions
Spray a Simply Done 7.9x5.4-in. foil pan storage container with cooking spray. Transfer spinach artichoke dip to prepared foil pan. Place on upper cooking/warming rack in smoker. Close smoker; smoke for 2 to 2½ hours or until or to desired smoky flavor. Serve warm with tortilla chips, if desired.
Note: This recipe was tested using a pellet smoker. Smoking times may vary depending on style and size of smoker.
Nutrition facts
Servings
110 Calories per serving
2 Tbsp.
Amounts Per Serving
- Total Fat: 9g
- Cholesterol: 15mg
- Sodium: 240mg
- Total Carbohydrates: 3g
- Protein: 2g
Daily Values
0%
Iron 0%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 2%