Spinach and Artichoke Dip - Ellie Krieger

Ingredients

• 1 tablespoon olive oil, plus more for the baking dish
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 9 ounces frozen/defrosted or canned artichoke hearts, rinsed and patted dry
• 10 ounces frozen/defrosted chopped spinach, excess liquid squeezed out
• 1/2 cup 2 percent or whole-milk plain Greek-style yogurt
• 1/2 cup whipped cream cheese (3 ounces)
• 1/2 cup shredded part-skim mozzarella cheese
• 1/4 cup grated Parmigiano-Reggiano cheese
• 2 tablespoons mayonnaise
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper