In a skillet over medium heat, add the olive oil. Once hot, add the minced shallot and minced garlic. Sauté for about 2-3 minutes until the shallots are translucent and fragrant.
Add the roughly chopped fresh spinach to the skillet. Cook it down for about 3-4 minutes until wilted, stirring occasionally.
In a large mixing bowl, combine the softened cream cheese, mozzarella cheese, feta cheese, and Greek yogurt. Mix until smooth and creamy.
Once the spinach mixture has cooled slightly, fold it into the cheese mixture. Add the diced artichoke hearts, chopped sun-dried tomatoes, and crushed red pepper flakes. Season with salt and pepper to taste. Stir well.
You can choose to serve the dip cold or bake it. If baking, preheat your oven to 350°F (175°C). Transfer the dip into a baking dish and bake for about 20-25 minutes or until heated through and slightly golden on top.
