Smoked Salmon Dip with Grilled Artichoke and Cheese

Cook Time

270 mins

Cooking Method

American

Difficulty

Moderate

Prep Time

480 mins

Servings

12



Ingredients


28 oz Artichoke Hearts, whole, canned

1/2 cup Breadcrumbs

1/2 cup Brown Sugar

8 oz Cream Cheese

1 tbsp Garlic Powder

1 cup Italian Cheese Blend, shredded

1/4 cup Kosher Salt

1 cup Mayonnaise

2 tsp Olive Oil

1 tbsp Onion Powder

1/2 cup Parmesan Cheese

2 tbsp Parsley, Chopped

TT Pit Boss Blackened Sriracha Rub

1 1/4 lbs Salmon, Fillet, Scaled and Deboned

Sour Cream

1/2 tsp White Pepper, ground



Cooking Instructions


Give your favorite dip a smoky twist in this Smoked Salmon and Grilled Artichoke Cheese Dip. This seafood dip is filled with flakes of sweet-smoky cured and smoked salmon, tossed into a creamy dip with grilled artichoke hearts, our zippy Blackened Sriracha rub, and topped with a layer of Italian cheese, breadcrumbs and parsley. Serve with bagel chips, tortilla chips, or your favorite crackers. 

Wood Pellet Recommendation 

The sweet heat flavors from the Pecan, Hickory, and Mesquite Hardwoods in our Classic Blend make it a must for this recipe. 

Note: This Recipe uses Pit Boss Blackened Sriracha Rub

  1. In a small mixing bowl, whisk together the brown sugar, salt, garlic powder, onion powder, and white pepper. This will make twice the cure needed, so be sure and place the remaining half in a resealable plastic bag and save for smoking fish at a later date.
  2. Lay a sheet of plastic wrap on a sheet tray and sprinkle a thin layer of the cure on it. Place the salmon skin-side down on top of the cure, then sprinkle a couple tablespoons of cure on top. Gently press the cure on top of the salmon flesh, then wrap in plastic wrap.
  3. Refrigerate for 8 hours, or overnight.
  4. Remove salmon from the refrigerator and wash off the cure in the sink, under cold water.
  5. Blot salmon with a paper towel, then set salmon skin side on a wire rack. Dry at room temperature for two hours, or until a yellowish shimmer appears on the salmon.
  6. Fire up your Pit Boss Platinum Series Lockhart to 250°F. If using a gas, charcoal or other grill, set it to low, indirect heat.
  7. Place the salmon in the upper cabinet. Smoke for 2 hours, then increase the grill temperature to 350° F to maintain a cabinet temperature of 225°F and smoke another 1 to 2 hours, until salmon reaches an internal temperature of 145° F.
  8. Remove salmon from the cabinet and set aside to rest for 15 minutes, then flake apart. Reserve ½ cup to top dip after grilling.
  9. While the salmon is resting, drain the artichokes, then skewer onto metal skewers (if using wooden skewers, make sure to soak in water for 1 hour prior to grilling, or you can use a grill basket as well).
  10. Season with Blackened Sriracha, then set on the grill.  Grill for 2 to 3 minutes, until lightly browned.
  11. Remove from the grill, cool slightly, then roughly chop. Set aside.
  12. In a mixing bowl, combine shredded Italian cheese, grated parmesan, breadcrumbs and parsley. Set aside.
  13. Place cream cheese, mayonnaise, and sour cream in a cast iron skillet. Stir frequently, with a wooden spoon, for about 5 minutes, until the mixture is smooth.
  14. Carefully fold in flaked salmon and grilled artichoke hearts, then spread breadcrumb mixture over dip.
  15. Drizzle with olive oil, then close the grill lid and bake for 25 to 30 minutes, until dip begins to bubble around the edges, and cheese begins to caramelize on top.
  16. Remove dip from the grill, top with reserved salmon and a pinch of parsley. Serve warm with bagel chips, crackers, or crusty bread.


Special Tools


  • Cast Iron Skillet
  • Metal Skewers
  • Plastic Wrap
  • Resealable Bag
  • Small Mixing Bowl
  • Wire Racks
  • Wooden Spoon


Bigger. Hotter. Heavier. Tip


This dip can also make a delicious topping for wood fired pizza.



Diet Info


  • Flexible Dieting








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