Grilled Artichoke Dip with Parmesan Crust

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1 can (14 ounces) whole artichoke hearts packed in water, drained and patted dry
3/4 cup mayonnaise
6 ounces cream cheese, softened
1 cup shredded mozzarella cheese
1 can (4 ounces ) chopped mild green chile peppers, drained
1/4 cup sour cream
2 teaspoons minced garlic
1 teaspoon mustard powder
1/4 teaspoon hot pepper sauce
1/4 teaspoon freshly ground black pepper
Unsalted butter
1/3 cup finely grated Parmigiano-Reggiano® cheese
Grilled baguette slices or crisp flatbread, for serving

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Prepare the grill for indirect cooking over medium-high heat (400° to 450°F).
Drain and add the wood chips to the charcoal or to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When smoke appears, grill the artichoke hearts over direct heat, with the lid closed, until warmed through, 3 to 5 minutes, turning once. Remove from the grill and roughly chop.
Combine the mayonnaise, cream cheese, mozzarella, chiles, sour cream, garlic, mustard powder, hot sauce, and pepper. Using a wooden spoon, smash the cream cheese against the inside of the bowl into a paste, and then stir the mixture until smooth. Stir in the artichoke hearts.
Lightly grease the inside of an 8-inch cast-iron skillet with butter. Transfer the artichoke mixture to the prepared skillet, and then top evenly with the Parmigiano-Reggiano® cheese. Cook over indirect medium-high heat, with the lid closed, until browned and bubbling on the surface, 20 to 25 minutes. Cool for 10 minutes before serving with grilled baguette slices or crisp flatbread.