Since I had the smoker going, my wife and I decided to have a taste comparison of my Hot Artichoke Dip- Baked or Smoked? Have never smoked it before so the competition was on! Here's the goods- Softened the cream cheese, mixed in all the shreds, the mayo and a couple shots of the cayenne sauce. Cut up the vegs and in they go too. Added about 1/2 cup Parmesan that I forgot to put in the beginning picture. Gotta have it.- Next up were the drained artichoke hearts- Also in was about 1 TSP coarse ground black pepper. Mix the hearts in gently, then spoon out into foil pans like this- Two pans went into the oven at the usual 325 F until brown and bubbly- The third pan went into the smoker burning hickory. Since this was the first time at smoking the dip, it just went into the smoker at what I was smoking at, 225 F. Here it is after 2 hours, almost ready!- Once done, it was ready to taste with "Aztecs", my name for home-baked corn tortilla chips. They are nice and sturdy~just the ticket for this dip- Here's the smoked one served up for the taste-off!- The verdict? Smoked dip is excellent! I liked this one better, my wife preferred the baked one. Overall it came out a tie. No worries, they are both very, very good. The smoked one had a faint kiss of hickory all through it, but the browned top part had more hickory to it obviously. The baked one is pure cheesy-artichoke goodness..... Thanks for looking!