14ounce jar marinated artichoke heartsdrained and chopped
8ouncesfresh spinachchopped
8ouncescream cheesesoftened
1cupFage Greek yogurtor sour cream
0.5teaspooncayenne peppermore or less depending on tastes
1.5cupsshredded mozzarelladivided
2tablespoonschopped parsleydivided
5ouncesfinely grated parmesan cheese
Instructions
Preheat oven to 350°F. Lightly spray an 11 x 7-inch baking dish with cooking spray and set aside.
Heat the oil in a large skillet. Cook the garlic and shallots until translucent and soft, about 2 to 3 minutes.
Add the artichoke and spinach, stir and cook for 5 to 7 minutes, until spinach is wilted. Remove from heat and set aside.
In a large bowl, mix the cream cheese, Greek yogurt together until smooth. Stir in half of the mozzarella cheese and the cayenne pepper.
Stir in the artichoke and spinach mixture and half of the chopped parsley.
Spread the dip mixture in the prepared baking dish. Sprinkle with remaining mozzarella and parmesan cheese.
Bake in a preheated oven for 25 to 30 minutes, or until cheese is melted and bubbly. Sprinkle with remaining parsley and serve while hot.
Notes
This dip can be made up to 48 hours in advance, wrapped, and stored in the refrigerator. Allow dip to come up to room temperature, about 30 to 60 minutes, then bake.
Store leftover dip tightly covered with plastic wrap or in an airtight container for up to 3 days. Reheat in the microwave until heated through.