Smoked Jalapeño Artichoke Dip
Looking for a delicious act to kick off your party? Fire up your Pit Barrel® and try out this smokey dip to really kick up the heat.
2 cans of artichoke hearts, 14oz cans
1 cup of Hellman’s Mayo
1 cup of grated parmesan cheese
3 cloves of garlic, pressed
(Optional) 1 jalapeño, chopped
Add mayo, parmesan, garlic and jalapeño to a mixing bowl.
Drain artichoke hearts, remove from the can and press with a paper towel to remove as much moisture/brine as possible.
Roughly chop artichoke hearts and add them to the mixing bowl.
Mix all ingredients together and transfer to the dish you will be placing inside your Pit Barrel® for the cook.
Follow Pit Barrel® instructions for igniting your barrel. Add coals once properly heated. Adjust bottom vent to 1/2 open and place grate inside.
Place the dip inside the Pit Barrel® and replace the lid. Cook for about 30 minutes or until the edges of the dish are bubbling.
Let the dip rest for about 5 minutes after removing and enjoy! Served well with pita chips, cut veggies or crackers.