Thaw frozen spinach and squeeze out any excess moisture and set aside.
Remove artichoke hearts from liquid and rough chop.
Combine the rest of the ingredients together in a bowl and stir together to combine.
Transfer mixed ingredients into a cast iron skillet. Top with any extra shredded cheese. Smoke at 225°F for 30 minutes then increase the temperature of the smoker to 350°F and continue cooking for an additional 30 minutes.
Once the spinach dip is golden brown and the edges are bubbling, its time to eat! Remove the dip from the smoker and serve with chips or crackers.
