14 ounce can (8.5 ounce dry weight) quartered artichokes
1 ½ cups Greek yogurt
½ cup mayonnaise
¾ cup shredded Parmesan cheese, plus more for topping
¼ teaspoon dried dill
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon ground black pepper
Paprika, for sprinkling
For serving: pita chips or bread
Instructions
Preheat the oven to 350 degrees Fahrenheit.
Thaw the spinach. Then use a strainer to squeeze out as much moisture as possible.
Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes.
In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, salt and pepper. Taste and add a few pinches of kosher salt if desired.
Spread the dip in an even layer in a small baking dish. Top with a sprinkle of shredded Parmesan (and if desired, a sprinkle of paprika). Bake for 20 minutes until warmed through and the cheese is melted.
Serve warm with pita chips. Make ahead info: make up to 1 day in advance and refrigerate in a bowl. Transfer to a baking dish for baking: you may need to bake a few extra minutes until fully warmed through.
