Spicy Artichoke Dip Recipe

10-inch Dutch oven
10 briquettes on the lid
10 briquettes on the bottom
Baking time: 15 minutes or until heated through

½-1 tablespoon of Tabasco sauce, depending on taste
½ cup mozzarella cheese
½ cup sour cream
½ cup mayonnaise
½ cup grated Parmesan cheese
1-2 teaspoons Dijon mustard
Dash of white pepper
14-ounce can artichoke hearts, quartered and chopped
1 cup coarsely chopped spinach, fresh or frozen
½ cup red onion, chopped (medium onion)


In a large bowl combine mozzarella cheese, sour cream, mayonnaise, ¼ cup Parmesan cheese, mustard, Tabasco sauce, and pepper. Stir in artichoke hearts, spinach, and onion. Spread mixture evenly in a 10-inch Dutch oven. Sprinkle with remaining ¼ cup Parmesan cheese.

Bake at 350° for about 15 minutes or until heated through. Serve with pita wedges, French bread, and/or crackers.

Make ahead directions: Prepare as above and cover and chill up to 24 hours. Place in Dutch oven and bake as directed

Note: Delicious and quick for a late night snack around the fire.

Spicy Artichoke Dip