Preheat your oven to 375°F (190°C) and lightly grease an 8x8-inch baking dish or a 9-inch cast iron skillet with olive oil spray.

CRITICAL STEP: Place the thawed spinach into a clean kitchen towel or nut milk bag and twist with maximum force over the sink until no more moisture drips out. Spinach must feel virtually dry to the touch to prevent a watery dip.

In a large mixing bowl, beat the softened cream cheese, sour cream, and mayonnaise together with a spatula or hand mixer until completely smooth and lump-free.

Fold in minced garlic, 1 cup of mozzarella cheese, grated Parmesan, onion powder, crushed red pepper flakes, sea salt, and black pepper until evenly incorporated.

Add the chopped artichoke hearts and squeezed spinach into the cheese mixture. Gently fold with a rubber spatula until the vegetables are coated in luscious cream.

Spread the dip evenly into the prepared baking dish. Scatter the remaining 1/2 cup of mozzarella cheese across the top in an even blanket.

Bake uncovered for 20 to 22 minutes until heated through and bubbling vigorously along the edges. Switch the oven to BROIL on HIGH for 2 to 3 minutes until the cheese crust is dotted with deep golden-brown blisters.

Let rest for 5 minutes before serving piping hot alongside warm pita wedges, crispy tortilla chips, and crusty toasted baguette slices.