Smoked Jalapeño Artichoke Dip

Prepare yourself for a new obsession! This Smoked Jalapeño Artichoke Dip is so incredibly addicting, you'll find yourselves constantly craving more. Each creamy, flavorful bite is packed with the perfect amount of spice, thanks to the dynamic duo of The Bearded Butcher Hot Blend and The Bearded Butcher Bold Blend. Get ready to elevate your snack game with this irresistible smoked dip, featuring a blend of tender artichoke hearts, finely diced jalapeños, cream cheese, and grated Parmesan Cheese.

Ingredients: 

• 4 Jalapeño Peppers (cut one into coins, then finely dice the other three)
• 1 14 oz Jar of Artichoke Hearts, drained and chopped
• 1/2 of an Onion, Finely Diced
• 8 oz Cream Cheese, Softened
• 3/4 cup Mayonnaise 
• 1/2 Cup Parmesan Cheese, Grated
• 1 cup Mozzarella Cheese, Shredded
• 1 tsp of The Bearded Butcher Hot Blend
• 1 tsp of The Bearded Butcher Bold Blend
• 1 tsp Lemon Zest
• 2 TBSP Reserved Bacon Grease
• Garnish: 4 oz Cooked, Chopped Bacon, and Chives

Step-by-step Instructions: 

1. Preheat the Smoker:

   First, preheat your smoker to 350°F. While the smoker is heating, place 4 ounces of bacon into a skillet and cook until it's perfectly crispy. Once done, remove the bacon, leaving the rendered grease in the skillet. This bacon will be used later as a garnish. Next, add your finely diced jalapeños and onions to the skillet with the bacon grease. Cook them for about 10 minutes, or until they're tender and fragrant. 

2. Mix:

   In a medium mixing bowl, combine the softened cream cheese and mayonnaise. Use a hand mixer to blend these ingredients until the mixture is smooth and well combined. Now, add the chopped, drained artichoke hearts and the cooked onions and jalapeños directly to the bowl. Stir in 1/4 cup of grated Parmesan cheese and 1/2 cup of shredded mozzarella cheese. Mix everything thoroughly. 

3. Season the Mix:

   Time to add that signature flavor! Sprinkle 1 teaspoon each of The Bearded Butcher Hot Blend and The Bearded Butcher Bold Blend into the dip mixture. Stir it in to ensure the spices are evenly distributed. Transfer the entire mixture back into the skillet where you cooked the bacon, jalapeños, and onions. Use a spatula or metal spoon to smooth the dip evenly into the skillet. Place the skillet into your preheated smoker for about 10 minutes. 

4. Back to the Skillet:

   After 10 minutes, carefully remove the skillet from the smoker. Give the dip a quick stir to make sure it's not sticking to the bottom. Now, it's time to add your toppings! Evenly sprinkle the remaining mozzarella and Parmesan cheese over the top of the dip. Then, arrange jalapeño coins on top for an extra kick and visual appeal. Return the skillet to the smoker for an additional 20 minutes, or until the dip is heated through and the cheese on top is golden brown and bubbly. 

5. Garnish and Serve:

   Once the dip is done, remove it from the smoker and let it cool for a few minutes. For an extra layer of flavor, add an additional dash of The Bearded Butcher Hot Blend atop the dip. Finally, garnish with cooked, chopped bacon and freshly chopped chives. Serve this delicious dip hot with tortilla chips or crostini. Enjoy!