Easy Smoked Walleye Dip with Spinach & Artichokes
This creamy, cheesy dip is made with smoked walleye fillets, fresh spinach, marinated artichokes, and a blend of cheeses—all slow-smoked on a pellet grill. Perfect for wild game lovers, tailgates, parties, or campfire snacking. Save this for your next outdoor cook or game day appetizer!
- Prep Time: 10-15 minutes
- Cook Time: 1 hour, 10 minutes
- Total Time: 1 hour, 20 minutes
- Yield: 6-8 servings 1x
Ingredients
Scale
- 1/2–1 pound Walleye Fillets or Cheeks
- 1 tablespoon Olive Oil
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Garlic Powder
- ½ teaspoon Smoked Paprika
- 4 ounces Cream Cheese, Softened
- ½ cup Sour Cream
- ½ cup Mayonnaise
- 1 cup Shredded Mozzarella Cheese
- ½ cup Grated Parmesan cheese
- 1 cup Chopped Fresh spinach (or frozen, thawed & squeezed dry)
- ½ cup Chopped Marinated Artichokes
- ½ Lemon, Juiced
- 1 tablespoon Minced Garlic
- 1 tsp Worcestershire Sauce
- ½ tsp Hot Sauce (Optional)
- For Serving: toasted baguette slices, crackers, or tortilla chips
Instructions
- Preheat your pellet grill to 250°F. Rub the walleye fillets with olive oil, salt, black pepper, garlic powder, and smoked paprika.
- Place them on the grill using a grill basket or and smoke for 30 minutes until the fish flakes easily with a fork.
- Remove from the grill, let cool slightly, then flake the fillets into small pieces.
- In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, and Parmesan cheese. Stir in spinach, artichokes, lemon juice, minced garlic, Worcestershire sauce, and hot sauce (if using). Gently fold in the smoked walleye.
- Transfer the dip mixture to a cast iron skillet or foil pan.
- Place it back on the pellet grill at 250°F and smoke for 30-40 minutes, stirring occasionally, until bubbly and slightly golden on top.
- Remove from the grill and let cool slightly. Serve warm with toasted baguette slices, crackers, or tortilla chips.