Baked Spinach & Artichoke Shrimp Dip

• Gluten free

• Seafood

  • 1 lb Shrimp, cooked

• Produce

  • 1 cup Artichoke hearts
  • 4 cups Baby spinach
  • 1/2 Onion, large

• Condiments

  • 1/2 cup Mayonnaise, real

• Baking & Spices

  • 1 Salt & pepper

• Dairy

  • 1/4 cup Butter, salted
  • 12 oz Cream cheese
  • 1/2 cup Greek yogurt, plain
  • 1 1/4 cup Parmesan cheese, grated

Found on laurenslatest.com

Directions

• Preheat oven to 425 degrees.
• Heat a large cast iron skillet over medium heat. Melt butter and saute onion for 5 minutes or until tender. Add in spinach and stir for 1 minute to wilt. Transfer cooked onions and spinach to cutting board to cool slightly. Chop into small pieces.
• Place cream cheese into hot skillet over low heat and begin to stir to melt. After about 2 minutes, cream cheese should be very soft and smooth. Stir in chopped onions and spinach, artichoke hearts, yogurt, mayonnaise, shrimp, 1 cup parmesan cheese, salt and pepper. Stir to combine. Spread evenly in pan and sprinkle with remaining 1/4 cup of parmesan cheese.
• Bake 20 minutes or until hot and bubbly. Remove from oven and serve immediately with bread or crackers.