Smoked Spinach Dip

Ingredients

• 10 oz baby spinach
• 1 tbsp olive oil
• 5 cloves garlic (minced)
• 6 oz marinated artichoke hearts (chopped)
• 1 tsp Kosher salt
• 1 tsp black pepper (course grind)
• 16 oz Monterrey Jack cheese (cubed)
• 2 blocks cream cheese
• 1/2 cup whole milk
• 1/2 cup Parmesan cheese (grated)

Instructions

1. 1

   In a medium pot over medium-low heat, add olive oil and the baby spinach. Let the spinach wilt for about 10 minutes, stirring every few minutes.

2. 2

   Add the minced garlic for the last 3 minutes of sauteing the spinach.

3. 3

   Add the chopped artichoke hearts, salt, and pepper and stir until well combined. Remove from the heat and set aside to cool.

4. 4

   In a large cast iron pan (or aluminum tray), add the cubes of Monterrey Jack cheese, cream cheese, and the spinach-artichoke mixture.

5. 5

   Pour the milk over the top of the ingredients evenly.

6. 6

   Preheat your smoker to 300°F and place your dip directly on the grates.

7. 7

   Let it smoke for 30 to 40 minutes, or until the cheese looks fully melted.

8. 8

   Remove the pan from the smoker and stir until all the ingredients are well combined.

9. 9

   Smooth out the top of the mixture with the back of your spoon and sprinkle the grated Parmesan cheese over the top of your dip and place it back on the smoker for another 10 to 15 minutes, until the top is golden brown.

10. 10

    Serve immediately alongside toasted bread, crackers, tortilla chips or vegetables.