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Smoker


1 8-ounce brick cream cheese
1 tablespoon olive oil
1 tablespoon Roasted Garlic Rub jarred or ( Click Here)
1/2 cup sour cream
1/2 cup mayo
2 cloves garlic
1 14-ounce can artichoke hearts, chopped
1 teaspoon salt, pepper, garlic blend (or a combo of the three to your liking)
2 cups mozzarella cheese (4/5 for inside and 1/5 for top)
1 cup parmesan cheese
optional 10 oz frozen spinach, thawed and squeezed of all liquid.

Preheat your smoker pellet grill to 180° or smoke only (depends on your type of smoker, I use smoke only).
Brush the cream cheese with olive oil and throughly cover with the rub. Take a piece of foil, spray with non stick spray, and place the cream cheese in the middle. of the sheet Also oil the 2 garlic cloves and place on the sheet. With a knife cross hatch the top of the cream cheese and sprinkle a bit more rub.

Smoke the cream cheese and garlic cloves for 2 hours.

Remove from the smoker, and turn the smoker temp up to 225°. If garlic is not soft peel and mince. Combine the cream cheese with sour cream, mayo, roasted garlic, artichoke hearts, salt, pepper, granulated garlic, and parmesan, and 4/5s of the mozzarella cheese. If using spinach, add it in. Mix until combined and place into an 8x8 grill-safe baking dish. Top with the remaining mozzarella cheese. Put back into the smoker and smoke for two hours.

Serve with Pitas/bagels/crackers

Unrated