Name: Passover Spinach Artichoke Dip
Prep time: 5 min
Cook time: 60 min
Total time: 65 min
Yield: 16 servings
Ingredients: 28 oz baby artichokes, rinsed well, drained well, and chopped (canned artichoke hearts, without the leaves, will produce a creamier dip, but cost a bit more) ((2 cans)); 1 cup chopped, cooked frozen spinach (thawed and squeezed dry); 1 cup plain Greek-style yogurt (I like Fage, but any will do); 1/2 cup shredded mozzarella cheese, plus a little more for topping; 1/2 cup shredded Parmesan, Romano, and/or Asiago Cheese; 3-5 cloves of garlic, pressed, or 2 teaspoons garlic powder (not garlic salt); 1/4 tsp freshly ground pepper