Sauté the aromatics

• Heat the olive oil in a frying pan over medium heat.
• Add the shallot and cook until softened, about 3 minutes.
• Add the garlic and cook until fragrant, about 1 minute.

Wilt the spinach

• Add the baby spinach to the pan and cook until fully wilted.
• Season with salt, black pepper and red pepper flakes.
• Remove from the heat and let cool slightly.

Blend the dip

• Add the cannellini beans, chopped artichokes, spinach mixture, lemon juice and zest to a food processor.
• Pulse until combined but still slightly chunky.
• Stir in the Greek yogurt and half of the Parmesan.

Bake with cheese

• Transfer the dip to a baking dish and top with mozzarella and the remaining Parmesan.
• Bake at 200 °C until the cheese is melted and bubbling.

Serve

• Let the dip rest for a few minutes.
• Serve warm with bread, crackers or vegetables.