Layer the cheese and spinach

• Cut the pepper Jack into cubes and drop them into the bottom of a baking dish or cast iron pan.
• Place the block of frozen spinach on top.

Add the remaining ingredients

• Pour the marinated artichokes over the spinach, then add the diced jalapeños.
• Pour in the milk and place the cream cheese blocks on top.
• Season generously with barbecue rub.

First smoke

• Fire up the smoker to 225 °C and place the dish inside.
• Let it smoke so the dip soaks up the smoke flavour.

Mix the dip

• Open the smoker and give everything a good stir, working around the still-frozen spinach until combined.

Second smoke

• Raise the smoker temperature to 275 °C.
• Smoke until the cheese is fully melted and the dip is bubbling.

Serve

• Pull the dip off the smoker and serve hot with chips or crackers.