Squeeze excess water from the thawed spinach using a clean kitchen towel or several layers of paper towels until as dry as possible. Measure 2 cups of drained spinach.

Preheat oven

Preheat oven to 375°F (190°C).

Combine base ingredients

In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream and mayonnaise and mix until fully combined and creamy.

Add flavor components

Stir in the drained chopped artichokes, drained spinach, minced garlic, lemon juice, grated Parmesan, shredded mozzarella, salt, black pepper, and red pepper flakes (if using). Mix thoroughly so ingredients are evenly distributed.

Adjust seasoning

Taste a small amount and adjust salt, pepper, or lemon juice as needed.

Transfer to baking dish

Spoon the mixture into a 1 to 1.5-quart ovenproof baking dish and smooth the top with a spatula.

Topping

Sprinkle the extra 1/2 cup shredded mozzarella evenly over the top of the dip and finish with the 2 tablespoons grated Parmesan.

Bake in the preheated oven for 20–25 minutes, until the dip is bubbling around the edges and the top is golden-brown. For a deeper brown top, broil on high for 1–2 minutes watching closely to avoid burning.

To Serve

While the dip bakes, prepare pizza dough bread: brush dough pieces with olive oil and bake on a sheet at 400°F (200°C) for 8–12 minutes or until puffed and golden. Alternatively, warm store-bought pizza dough strips or use pre-baked bread.

Remove the dip from the oven and let rest 3–5 minutes. Sprinkle chopped parsley if desired.

Serve hot with pizza dough bread and tortilla chips alongside. Transfer baked dip to a shallow serving bowl or leave in the baking dish for a family-style presentation.