Preparation

1. Preheat oven to 350 F. Warm olive oil in a medium skillet over medium heat. Add onions and cook until softened, about 5 minutes. Add garlic and cook an additional minute. Stir in spinach that has been squeezed in a towel to remove excess liquid. Remove from heat and set aside to cool slightly.
2. Place the drained and squeezed artichoke hearts into the bowl of a food processor fitted with the S-blade. Add the spinach mixture, the yogurt, cream cheese and lemon zest then pulse briefly to combine. Add all but a few tablespoons of the parmesan and mozzarella cheeses as well as the hot sauce and basil, then pule again. Taste and season with salt and pepper as desired. Transfer mixture to baking dish. Sprinkle the top with the remaining cheeses. Bake for 20-30 minutes or until lightly golden on top.
3. Serve with pita chips, tortilla chips or toasted French bread/baguette slices. Also good with sturdy vegetables such as carrots, celery, cauliflower, bell peppers and radishes. Leftovers reheat well in microwave. Makes a great sandwich spread or stuffing for baked mushroom caps.