Smoked Mediterranean Dip
This recipe for Smoked Mediterranean Dip could not be easier!
It has only 5 ingredients and is quite a unique dip for any holiday or party.
I made it for a Christmas party appetizer because of the festive colors and it was a huge hit 🙂
Bonus points that it can be made ahead of time and is served at room temperature.
How to make Smoked Mediterranean Dip
This recipe starts with smoked cream cheese, which is what gives it that wood fired flavor.
Set your smoker or pellet grill to 180 degrees and place the cream cheese on the grate for 2 hours (on foil or a plate works too).
I cut diagonal lines about half inch deep to allow more smoky flavor.
We only need one block of cream cheese for the dip, but I also made Smoked Pepper Jelly Cream Cheese!
You can certainly see from the color how smoky it is!
Then spread a block of smoked cream cheese on a plate.
Next add a 6 ounce jar of sun dried tomato pesto.
And some feta cheese crumbles!
Finally a drizzle of balsamic glaze and some fresh chopped basil.
Just look how gorgeous this dip is!
Serve Smoked Mediterranean Dip with crackers or pita chips!
I went with pita chips to go with the Mediterranean theme.
If making this ahead of time just leave the balsamic glaze and basil off and store the dip in the fridge.
Then add the balsamic and basil right before serving it at room temperature.
If you like Smoked Mediterranean Dip, you might also like these smoker and pellet grill recipes…
Smoked Caramel Apple Dip
Traeger Margherita Pizzas
Smoked Crab Rangoon Dip
Holiday Worthy Traeger Recipes
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Smoked Mediterranean Dip
Equipment
- Smoker
- Traeger/Pellet Grill
Ingredients
- 1 8 ounce block cream cheese
- 1 6 ounce jar sun dried tomato pesto
- 6 ounces crumbled feta cheese
- balsamic glaze (vinegar section of store or link to buy from Amazon in post above)
- chopped fresh basil
- crackers or pita chips
Instructions
- Put the cream cheese on a plate or piece of foil. Cut diagonal lines half inch deep (picture example in post above). Set your smoker or pellet grill to 180 degrees and place the plate or foil with the cream cheese on the smoker for 2 hours.
- Spread the smoked cream cheese on a plate. Spread the sun dried tomato pesto on top of the cream cheese.
- Sprinkle feta cheese on top. Drizzle the balsamic glaze and add the fresh basil over top right before serving.
- Serve with crackers or pita chips.
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