Smoked Cheesy Artichoke & Spinach Dip

Thaw the spinach overnight in the fridge. Strain out excess water from spinach and artichoke hearts. Place artichoke hearts in a food processor and pulse to chop. Add in spinach, mayo, chives, sour cream, garlic, rub and one and a half cups of cheddar. Scrape down the sides and pulse to combine. Spray a cast iron pan with non stick spray and pour in spinach mixture. Top with remaining cheddar. Preheat your grill to 275F. Grill the dip until the cheese is bubbling and the spinach mixture is hot. About 30-45 minutes total. Serve warm.