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Passover Spinach Artichoke Dip

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2 cans baby artichokes, rinsed well, drained well, and chopped (canned artichoke hearts, without the leaves, will produce a creamier dip, but cost a bit more)

1 cup chopped, cooked frozen spinach (thawed and squeezed dry)

1 cup plain Greek-style yogurt (I like Fage, but any will do)

1/2 cup shredded mozzarella cheese, plus a little more for topping

1/2 cup shredded Parmesan, Romano, and/or Asiago Cheese

3 to 5 cloves of garlic, pressed, or 2 teaspoons garlic powder (not garlic salt)

1/4 tsp freshly ground pepper

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