In a large skillet, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the chopped onions and sauté for about 3-4 minutes until they become translucent. Stir in the minced garlic and cook for an additional minute until fragrant.
Add the chopped baby spinach to the skillet. Cook for about 2-3 minutes, stirring occasionally, until the spinach wilts down significantly.
Add the chopped artichoke hearts to the skillet. Stir to combine all the ingredients, allowing them to mix well for about 2 minutes.
In a large mixing bowl, combine the Greek yogurt and Neufchâtel cheese. Use a spatula to mix them until smooth and creamy. Then, add the sautéed mixture to the bowl.
Add the kosher salt, black pepper (or cayenne pepper for heat), paprika, and grated Parmesan cheese to the yogurt mixture. Stir until everything is evenly incorporated.
Preheat your oven to 350°F (175°C). Transfer the creamy mixture into a baking dish and spread it out evenly. Bake for about 20-25 minutes, or until the top is golden and bubbly.
Once baked, remove the dip from the oven and let it cool for a few minutes. Serve warm with tortilla chips, pita bread, or fresh vegetable sticks.
