Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the fresh baby spinach in batches and cook until wilted, 2–3 minutes. Once wilted, transfer spinach to a fine-mesh sieve or clean dish towel and press out as much liquid as possible. Roughly chop the drained spinach and set aside.

Prepare artichokes

Chop the drained canned artichoke hearts into bite-sized pieces. Pat them dry with paper towel to remove excess moisture.

Combine base ingredients

In a large mixing bowl, combine softened cream cheese (8 oz), sour cream (1 cup), and mayonnaise (1 cup). Beat with a whisk or spatula until smooth and homogenous.

Add cheeses and aromatics

Fold in shredded mozzarella (1 cup), grated parmesan (1 cup), minced garlic (3 cloves), lemon juice (1 tablespoon), salt (1 teaspoon), black pepper (1/2 teaspoon), and red pepper flakes (1/4 teaspoon). Mix until evenly distributed.

Incorporate spinach and artichokes

Add the chopped, drained spinach and chopped artichoke hearts to the bowl. Stir gently to combine. If the mixture feels too thick, add up to 2 tablespoons cream or milk to loosen to a spreadable consistency.

Bake

Transfer the mixture to the prepared baking dish, smoothing the top. Sprinkle an additional 2 tablespoons of shredded parmesan on top if desired. Bake in the preheated 375°F oven for 20–25 minutes, until the dip is bubbling and the top is lightly golden.

Finish

Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley and extra parmesan (optional) before serving.

Pita Points

Prepare pita

While the dip bakes, preheat oven to 400°F (200°C) or use a toaster oven. Cut each pita pocket into 6–8 wedges to make points. Separate the two layers if the pita pockets are double-thick and press slightly to flatten.

Season and crisp

Toss pita wedges with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon dried oregano (optional) in a bowl until evenly coated. Arrange wedges in a single layer on a baking sheet.

Bake until crisp

Bake the pita wedges for 8–12 minutes, turning once halfway through, until golden brown and crisp. Watch closely to avoid burning. Remove and cool slightly.