Serves: makes about 3¾ cups or enough for about 8 people
Ingredients
10 ounces artichoke hearts frozen, defrosted or packed in water, drained
¼ cup chopped shallots
1 clove garlic
10 ounces frozen chopped spinach, thawed and squeezed dry (I do this in a thin clean kitchen towel) or 10 ounces fresh spinach, steamed in a little water until wilted and excess water squeezed out
½ cup Greek yogurt
½ cup Vegenaise or mayonnaise (I use soy-free Vegenaise.)
⅔ cup grated Pecorino or Parmigiano Reggiano cheese (I use Pecorino.)
4 ounces mozzarella cheese, shredded
salt and pepper to taste
Instructions
Preheat oven to 375 degrees.
In a food processor, coarsely chop the artichoke hearts with the shallots and garlic.
Combine all the ingredients in a medium bowl.
Place in a 9 or 10-inch oven-proof dish and bake for 20-25 minutes, until hot and cheese is melted. Serve immediately.
Notes
Notes: this obviously has a lot of dairy, but it *may* be possible to make this dairy-free with vegan mozzarella (Violife has a good one) and vegan Parmesan and vegan yogurt (Forager cashew yogurt or Kite Hill coconut yogurt may work.)
You can assemble this in the baking dish the night before, remove from the refrigerator before you preheat the oven so it's not ice cold, and then bake.
Recipe by Pamela Salzman at https://pamelasalzman.com/hot-spinach-artichoke-dip-recipe/