Preheat oven to 350 degrees Fahrenheit/180 degrees Celsius.

Begin by prepping all ingredients. Drain artichoke hearts, pat dry with paper towels, and chop roughly.

Drain thawed frozen spinach well, pressing out extra moisture with paper towels or a fine sieve.

Peel, then finely chop shallots.

Chop herbs (if they aren’t already chopped).

Mince garlic clove.

Measure out greek yogurt, mayonnaise, and cream cheese so you are ready to add these quickly when the time comes.

Heat olive oil in medium nonstick skillet, and add chopped shallots.

Sauté for 5-7 minutes over medium heat, until shallots soften and are beginning to brown.

Add minced garlic and stir for 30 seconds.

When you can smell the garlic, add the greek yogurt, mayonnaise, and cream cheese.

Stir until the cream cheese melts and makes a smooth sauce, about 1 minute.

Turn off the heat and set aside. In a medium bowl, stir together the artichoke hearts, spinach, and herbs.

Now stir in cream cheese mixture.

Finally, fold in the parmesan cheese.

Scrape into a small round or oval baking dish.

Bake for 30-35 minutes, until dip bubbles around the edges and is beginning to brown.

Let cool 10 minutes before serving.