1Each14 ounce Jar of artichokes (preferably grilled)drained
2-3 CupsSpinachrough chopped
17 ounces (about 2 cups)Greek YogurtFull-fat 5% recommended for best flavor
18 ounce package Cream cheese
1-2 Each Shallotminced
1-2 EachGarlic clovesminced
1/2 Each Lemonjuiced (about 1 Tablespoon), optional
1 Tbsp. Dried Italian herbs or oregano (optional)
½Cup Cheeseparmesan, mozzarella, romano or asiago
To TasteSalt & Pepper
2-3Tbsp.Olive oil
Instructions
Preheat the oven to 400 degrees.
Chop the shallots, garlic and spinach and set aside.
Heat a saute pan on medium heat, add about 2 Tablespoons of oil and saute the shallots until translucent and lightly browned. Season with salt and pepper.
Add the garlic and saute 2 more minutes.
Add the lemon juice, cream cheese and artichokes to the pan and toss.
Turn the pan on low until the cream cheese is melted, about 2-3 minutes.
Remove from the heat, add in the spinach, greek yogurt, herbs and stir to combine.
Taste and adjust seasonings if needed.
Transfer the mixture to a baking dish and fill almost to the top, leaving about a ½” or so.
Top with the parmesan or cheese of your choosing and spread evenly.
Place the baking dish on top of a sheet pan. Bake until the top is golden brown, about 20-25 minutes.
Enjoy warm right away or cool down and store in the fridge for up to a week.