I used Heath Riles’ recipe (or pretty close) to make spinach artichoke dip on the Traeger. While I was at it I made another batch, but subbed a large can of turnip greens (drained), 6 pieces of cooked hog jowl (chopped) and little chopped onion for the spinach and artichoke. The turnip green and hog jowl is definitely superior. Shout out to Ajax restaurant in Oxford, MS for the inspiration.
by bergerberg
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Holy fuck. I need a recipe!!