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Preheat the oven to 350 degrees Fahrenheit.
Thaw the spinach. Then use a strainer to squeeze out as much moisture as possible.
Mince the shallot. Thinly slice the green onions. Roughly chop the artichokes.
In a medium bowl, mix together the spinach, shallot, green onions, and artichokes with the Greek yogurt, mayonnaise, Parmesan cheese, dried dill, garlic powder, salt and pepper. Taste and add a few pinches kosher salt if desired.
Spread the dip in an even layer in a small baking dish. Top with a sprinkle of shredded Parmesan (and if desired, a sprinkle of paprika). Bake for 20 minutes until warmed through and the cheese is melted.
Serve warm with pita chips. Make ahead info: Make this dip up to 3 days in advance and refrigerate in a sealed container or in a wrapped baking dish. Reheat until warmed through (about 20 to 25 minutes) in a 350F oven before serving. Or, leftovers last 3 days refrigerated.