Spinach-Artichoke Yogurt Dip with Toasted Naan

Directions

1. Heat the oven under the broiler and position the rack toward the top if you plan to finish the naan under direct heat (omit this if you’ll use a toaster).
2. Rinse and dry the spinach, then chop it roughly and set it aside in a small bowl.
3. Peel and mince the garlic and shallot.
4. Warm a skillet over medium heat.
5. Drain and finely mince the artichokes while the skillet heats.
6. Swirl a little oil in the hot skillet, then cook garlic, shallot, and a pinch of salt until they soften, about 2–3 minutes.
7. Add the spinach in batches, letting each handful wilt a bit before adding more; stir until all the spinach is completely wilted, about 1–2 minutes more, then remove from heat and let cool briefly.
8. Stir in the artichokes with the spinach, leaving the mixture to rest a few minutes; in a separate bowl whisk together the yogurt with salt and crushed red pepper.
9. Fold the cooled spinach-artichoke mixture into the yogurt and mix until combined; set the dip aside.
10. Arrange the naan on a baking sheet and broil until toasted, flipping halfway through, about 2 minutes; or toast using a toaster if preferred, then cut the breads into wedges.
11. Serve the warm naan with the spinach-artichoke yogurt dip, dividing between plates as you portion.