Thaw and drain the spinach if not already, this can be drained by squeezing it between paper towels to get as much liquid out of the thawed spinach as possible. (See Note)
Reserve 1/2 cup Mozzarella Cheese for the topping.
Use a food processor and lightly chop up the artichokes into fine pieces. If you are using fresh spinach, you would also want to chop this as well.
Using a large bowl, add in the garlic, sour cream, mayo, cream cheese, parmesan, 1 cup of Mozzarella Cheese, artichoke hearts, salt, and pepper.
Carefully fold in the spinach.
Add this mixture to an aluminum baking pan, oven-safe dish, or a cast iron skillet. (I used a 10inch Cast Iron Skillet.)
Top with the reserved Mozzarella Cheese.
Set the smoker to 250*F and preheat.
Once it has reached 250*F, add the prepared dip to the smoker and smoke for 45 minutes.
Raise the temperature to 375*F and smoke this for an additional 30 minutes or until the top is golden.
Carefully remove and serve warm with your choice of serving options.
Notes
This would be about 3 cups of fresh spinach if using fresh. If you do use fresh spinach, you would want to add the spinach and artichokes to the food processor an pulse until you reach a fine consistency.