• Scrub potatoes and place them in a medium sauce pan. Add enough water to cover them and salt the water.
• Bring to a boil over high heat, and let boil for around 30 minutes, or until the potatoes are fork-tender.
• Remove the potatoes from the boiling water and let them cool off for a few minutes, long enough to be handled. Meanwhile rinse out the sauce pan and get it ready to use for the spinach artichoke dip.
• Situate an oven rack in the top third of the oven and preheat oven to 425°F. Brush a large rimmed baking sheet well with about 1 tablespoon of olive oil. Place the potatoes equally apart and press into each one with the heel of your palm (or a potato masher) until each potato is about ½-inch thin. If any pieces come loose and separate from the potato, just press them back together.
• Brush each smashed potato generously with the remaining 2 tablespoons of olive oil and season with salt and pepper.
• Place baking sheet in the oven and roast for 35-40 minutes, or until each smashed potato is golden-brown with crisp edges.

Spinach Artichoke Dip

• While the potatoes are roasting, prepare the dip. Add 1 ½ tablespoons olive oil to the sauce pan set over medium heat. Add minced garlic and sauté for 1-2 minutes.
• Add baby spinach leaves to the sauce pan in batches, adding more once the previous batch wilts down. Stir the spinach around occasionally as it wilts.
• Once all the spinach has wilted, add chopped artichoke hearts, Worcestershire, cream cheese, and pepper jack cheese and stir until the cheese is melted and the cream cheese is evenly dispersed throughout.
• Add Greek yogurt and Parmesan cheese and stir until the mixture is heated well throughout. Lower heat and stir occasionally to keep the dip warm while the potatoes are roasting.
• Remove sheet from oven and place a dollop of spinach artichoke dip in the center of each smashed potato. Serve immediately.