Creamy Smoked Sausage, Spinach, and Artichoke Dip by @dennistheprescott

1h47

8 servings

🧀

230 g

Cream cheese

🫒

2 tbsp

Olive oil

🍖

450 g

Italian sausage

🧈

2 tbsp

Butter

🌶️

1 tsp

Red pepper flakes

🧄

4 cloves

Garlic

🥬

280 g

Baby spinach

🥕

2 jars

Artichokes

🥛

80 ml

Sour cream

🥛

60 ml

Heavy cream

🧅

1 tsp

Onion powder

🌶️

1 tsp

Smoked paprika

🧀

110 g

Gruyère cheese

🧀

110 g

Mozzarella

🌿

60 ml

Basil

🧀

100 g

Parmesan cheese

🧂

Sea salt

⚫

Black pepper

🍟

Chips

🥖

Baguette

  1. Preheat

    Preheat the Traeger grill to 165°F and turn on Super Smoke, if available.

  2. Place

    Place the cream cheese in a foil-lined skillet and smoke it on the grill for 1 hour.

  3. Increase the grill temperature to 375°F.

  4. Heat

    Heat a skillet over medium heat; add the olive oil and Italian sausage, cook until golden and cooked through, then remove with a slotted spoon.

  5. Add

    Add the butter, melt it, add the red pepper flakes and garlic, cook for 30 seconds, then add the baby spinach, season with sea salt, and let it wilt.

  6. Add

    Add the artichokes and cook for 2 minutes, then remove from the heat.

  7. Stir

    Stir in the Italian sausage, smoked cream cheese, sour cream, and heavy cream, mix well, then add the onion powder, smoked paprika, sea salt, and black pepper.

  8. Add

    Add the Gruyère cheese, mozzarella, basil, and Parmesan cheese, mix again, then transfer to a baking dish.

  9. Top

    Top with the remaining mozzarella and black pepper, then bake on the grill until golden and bubbling, about 20–25 minutes.

  10. Serve

    Remove, top with more basil and black pepper, and serve with chips or golden baguette.

Creamy Smoked Sausage, Spinach, and Artichoke Dip by @dennistheprescott

1h47

8 servings

🧀

230 g

Cream cheese

🫒

2 tbsp

Olive oil

🍖

450 g

Italian sausage

🧈

2 tbsp

Butter

🌶️

1 tsp

Red pepper flakes

🧄

4 cloves

Garlic

🥬

280 g

Baby spinach

🥕

2 jars

Artichokes

🥛

80 ml

Sour cream

🥛

60 ml

Heavy cream

🧅

1 tsp

Onion powder

🌶️

1 tsp

Smoked paprika

🧀

110 g

Gruyère cheese

🧀

110 g

Mozzarella

🌿

60 ml

Basil

🧀

100 g

Parmesan cheese

🧂

Sea salt

⚫

Black pepper

🍟

Chips

🥖

Baguette

Preparation Steps

  1. Step 1/10

    Preheat the Traeger grill to 165°F and turn on Super Smoke, if available.

  2. Step 2/10

    Place the cream cheese in a foil-lined skillet and smoke it on the grill for 1 hour.

    🧀Cream cheese
    🍳Skillet
    🧻Foil

  3. Step 3/10

    Increase the grill temperature to 375°F.

  4. Step 4/10

    Heat a skillet over medium heat; add the olive oil and Italian sausage, cook until golden and cooked through, then remove with a slotted spoon.

    🫒Olive oil
    🍖Italian sausage
    🍳Skillet
    🥄Slotted spoon

  5. Step 5/10

    Add the butter, melt it, add the red pepper flakes and garlic, cook for 30 seconds, then add the baby spinach, season with sea salt, and let it wilt.

    🧈Butter
    🌶️Red pepper flakes
    🧄Garlic
    🥬Baby spinach
    🧂Sea salt
    🍳Skillet

  6. Step 6/10

    Add the artichokes and cook for 2 minutes, then remove from the heat.

    🥕Artichokes
    🍳Skillet

  7. Step 7/10

    Stir in the Italian sausage, smoked cream cheese, sour cream, and heavy cream, mix well, then add the onion powder, smoked paprika, sea salt, and black pepper.

    🍖Italian sausage
    🧀Cream cheese
    🥛Sour cream
    🥛Heavy cream
    🧅Onion powder
    🌶️Smoked paprika
    🧂Sea salt
    ⚫Black pepper
    🍳Skillet

  8. Step 8/10

    Add the Gruyère cheese, mozzarella, basil, and Parmesan cheese, mix again, then transfer to a baking dish.

    🧀Gruyère cheese
    🧀Mozzarella
    🌿Basil
    🧀Parmesan cheese
    🍳Skillet
    🍳Baking dish

  9. Step 9/10

    Top with the remaining mozzarella and black pepper, then bake on the grill until golden and bubbling, about 20–25 minutes.

    🧀Mozzarella
    ⚫Black pepper
    🍳Baking dish

  10. Step 10/10

    Remove, top with more basil and black pepper, and serve with chips or golden baguette.

    🌿Basil
    ⚫Black pepper
    🍟Chips
    🥖Baguette

Composition

Ingredients

Types

Dairy, Oil, Meat, Spices, Vegetables, Herbs, Grains, Bread

Ingredients

Cream cheese, Olive oil, Italian sausage, Butter, Red pepper flakes, Garlic, Baby spinach, Artichokes, Sour cream, Heavy cream, Onion powder, Smoked paprika, Gruyère cheese, Mozzarella, Basil, Parmesan cheese, Sea salt, Black pepper, Chips, Baguette

Notes

Cream cheese (block), Italian sausage (casings removed and shaped into small meatballs), Garlic (minced), Baby spinach (fresh), Artichokes (14-ounce jars, chopped), Gruyère cheese (grated), Mozzarella (grated, plus more for topping), Basil (minced, plus more for serving), Black pepper (cracked), Chips (for serving), Baguette (golden, for serving)

Allergens

Milk, Gluten

Dietetics

Dietary regimen

High-Protein, Low-Carb

Calories

690 kcal

Macro nutrients

Protein: 27g, Carbohydrates: 13g, Fat: 59g, Fiber: 3g, Sugars: 5g

Nutritional Information

Minerals

Calcium: 430mg, Iron: 2mg, Sodium: 990mg, Potassium: 350mg

Vitamins

Vitamin A: 1400IU, Vitamin C: 9mg, Vitamin K: 95mcg, Folate: 60mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

1 hour 27 minutes

Overall

1 hour 47 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

Skillet, Foil, Slotted spoon, Baking dish

Appliances

Grill

Type

Type

Type Of Dish

Dip, Appetizer

Occasions

Christmas, Holiday Party, Festive Season Gathering

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

American, Italian-American

Geographic

to inform

Various

Aspect

Texture

Creamy, Gooey, Melty

Flavors

Smoky, Cheesy, Garlicky, Spicy, Savory, Herby

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 3-4 days (store in an airtight container,reheat before serving), freezer : up to 1 month (store in an airtight, freezer-safe container,thaw in the fridge before reheating,texture may become slightly grainy after thawing due to dairy content)