A flavor-packed fresh spinach dip with a generous handful of feta and Parmesan, this appetizer is best served warm with pita chips or crackers. When you’re prepping your ingredients, I realize upon first glance it seems like a lot of spinach here, but trust that it all cooks down quickly. And like many good things in life, I find this dip is even better the second day, so it’s a great one to make in advance.
Preheat the oven to 400 F. Rub a little olive oil on the inside of a 2-quart baking dish.
Heat olive oil in a large skillet over medium heat. Add the shallot and cook for about 2 minutes or until golden and fragrant. Add the garlic and spinach and continue cooking until spinach has wilted, about 2 minutes.
Using a slotted spoon, scoop the spinach mixture into a medium bowl (I press down a bit with my hands or the back of a spoon to remove any excess moisture). Add the artichoke hearts, cottage cheese, mayonnaise, 1/2 cup of the Parmesan, lemon zest and juice, salt and pepper.
Scrape the mixture into the prepared baking dish, and spread the top so it’s nice and even. Sprinkle feta cheese and remaining 1/2 cup Parmesan on top. Bake for 35 – 40 minutes, or until the dip is bubbling around the edges and the top is golden brown. Let cool for 10 minutes before serving (it’ll set / firm up a bit during this time). Serve hot with pita chips or crackers. Leftover dip will keep, covered in the refrigerator for up to 4 days.