Instructions

• Preheat the oven to 425°F and place a rack in the center position.
• Heat a large oven-safe cast iron skillet over medium heat. Add 1/4 cup salted butter and melt.
• Add 1/2 large onion (finely diced) to the skillet and sauté about 5 minutes, until the onion is tender.
• Add 4 cups baby spinach and stir about 1 minute, just until wilted. Transfer the cooked onion and spinach to a cutting board, let cool slightly, then chop into small pieces.
• Return the skillet to low heat and add 12 oz cream cheese to the skillet. Stir and break the cream cheese into pieces as it softens; continue stirring until it is very soft and smooth (about 2 minutes).
• Stir the chopped onion and spinach back into the melted cream cheese. Add 1 cup marinated artichoke hearts (drained and chopped), 1/2 cup plain Greek yogurt, 1/2 cup real mayonnaise, 1 lb cooked shrimp (peeled, deveined, tails removed, roughly chopped), 1 cup grated Parmesan cheese, and salt and pepper to taste. Stir until all ingredients are evenly combined.
• Spread the mixture evenly in the skillet and sprinkle the remaining 1/4 cup grated Parmesan cheese over the top.
• Bake in the preheated oven for 20 minutes, or until the dip is hot and bubbly. Remove from oven and serve immediately.