Smoked Spinach and Artichoke Dip
2 teaspoons butter
6 ounce bag baby spinach
1 tablespoon Grilling Gods Salt of the Gods
1 cup mayo
8 ounce block cream cheese, softened
1 cup sour cream
1 tablespoon Grilling Gods Slice of Heaven
2 cups chopped and drained artichoke hearts, marinated or canned or a combination
2 cups shredded mozzarella
1 cup shredded parmesan
Take the butter and melt it over medium-high heat in a cast iron skillet. Add in the Salt of the Gods rub and saute for about 10 seconds before tossing in the bag of baby spinach. Stir continuously for 1-2 minutes, or until the spinach is wilted.
Combine the mayo, cream cheese, and sour cream in a bowl with the Slice of Heaven rub, and stir until combined.
Chop the artichoke hearts roughly, and mix them along with the sauted spinach into the cream cheese/mayo mixture.
Stir in the cheeses, reserving 1/2 cup of mozzarella and 1/2 cup of parmesan for the top.
Sprinkle the rest of the cheese on top, and place into a pre-heated 325° wood-pellet smoker.
Smoke for 20-25 minutes, or until the cheeses are melted and the dish is hot and bubbly.
Serve hot with sliced baguettes, tortilla chips, or your favorite crackers.