14 oz marinated artichoke hearts, drained and chopped
1/4 teaspoon red pepper flakes, for garnish
1/4 teaspoon fresh cracked black pepper
1/2 cup grated parmesan, plus more for garnish
1 1/2 cups whole milk mozzarella cheese, divided
fresh parsley, for garnish
For Serving
carrot sticks
celery sticks
white corn tortilla chips
Method
Preheat oven to 350 degrees.
Heat a skillet over medium-high heat. Once hot, add the olive oil, diced shallot, and minced garlic. Sauté for 1-2 minutes until the shallot starts to become translucent and the garlic is fragrant.
Add the chopped spinach and sauté for another 2-3 minutes until the spinach is wilted. Remove from the heat and set aside.
Add the spinach mixture, softened cream cheese, Greek yogurt, lemon juice, chopped artichoke hearts, red pepper flakes, parmesan cheese, and 3/4 cup shredded mozzarella cheese to a large mixing bowl. Stir until everything is well combined in a creamy mixture.
Transfer the dip to a 10 inch skillet and spread in an even layer. Top with remaining 3/4 a cup shredded mozzarella cheese. Bake at 350 degrees for 20-25 minutes or until the dip is bubbly and golden.
Garnish with grated parmesan, fresh chopped parsley, and red pepper flakes. Serve with veggies and tortilla chips.