Ingredients:

  • 1 lb fresh baby spinach, roughly chopped
  • 14 oz marinated artichoke hearts, drained and chopped
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 8 oz Neufchâtel cheese, softened
  • 1 cup plain Greek yogurt
  • 1 tsp lemon juice
  • 0.5 tsp red pepper flakes
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper
  • 1.5 cups low-moisture mozzarella cheese, shredded and divided
  • 0.5 cup aged Parmesan cheese, freshly grated
  • 0.5 cup Gruyère cheese, shredded
  • 1 tsp olive oil

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. In a 10-inch cast iron skillet over medium heat, add olive oil and sauté the minced garlic and diced shallots until fragrant and translucent.
  3. Add the fresh chopped baby spinach to the skillet in batches, sautéing until completely wilted.
  4. Transfer the wilted spinach mixture to a clean kitchen towel or cheesecloth and aggressively wring out all excess moisture over the sink.
  5. In a medium mixing bowl, combine the softened Neufchâtel, Greek yogurt, lemon juice, red pepper flakes, salt, and black pepper. Stir until smooth.
  6. Fold in the chopped artichokes, the squeezed spinach mixture, half of the mozzarella, and all of the Parmesan and Gruyère.
  7. Spread the mixture evenly back into the cast iron skillet or a baking dish.
  8. Top with the remaining mozzarella cheese.
  9. Bake for 25 minutes until the dip is bubbling and the cheese canopy is golden brown and crisp.