Thaw frozen spinach in a sieve or bowl, then press and squeeze with paper towels or clean kitchen cloth until very dry (important to avoid watery dip). Drain canned artichoke hearts in a colander, pat dry, and roughly chop into bite-size pieces.

Sauté garlic (optional step for deeper flavor)

In a small skillet over medium heat, warm 1 tablespoon olive oil. Add the 2 minced garlic cloves and sauté 30–60 seconds until fragrant and just starting to color. Remove from heat and let cool slightly. (If you prefer raw garlic flavor, skip sautéing and add minced garlic directly to the mixture.)

Combine base ingredients

In a large mixing bowl, add the softened 8 oz cream cheese. Beat with a rubber spatula or handheld mixer until smooth. Add 1 cup sour cream and 1/2 cup mayonnaise; mix until homogenous and smooth.

Fold in cheeses and seasonings

Stir in 1/2 cup freshly grated Parmesan and 1 cup shredded mozzarella until evenly distributed. Add the cooked or raw minced garlic, 1 tsp lemon juice, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp red pepper flakes. Mix well.

Add spinach and artichokes

Fold the thoroughly drained spinach and the chopped artichoke hearts into the creamy base. Taste and adjust seasoning — add up to 1/4 tsp more salt or a pinch more lemon juice if desired.

Chill or bake (two serving options)

Cold/plattered option: Transfer the dip to a serving bowl, smooth the top, cover and refrigerate at least 1 hour to let flavors meld. Garnish with chopped fresh parsley before serving. Warm/baked option: Preheat oven to 375°F (190°C). Transfer dip to an oven-safe shallow baking dish, smooth top, sprinkle an additional 1/4 cup shredded mozzarella and a tablespoon Parmesan on top. Bake 15–20 minutes until bubbly and lightly golden. Garnish with chopped parsley before serving. Let cool 5 minutes before serving to set.

To Serve

If serving with naan: Warm naan on a baking sheet in a 350°F (175°C) oven for 5–7 minutes or warm briefly in a skillet. Cut each naan into 6–8 triangles. Arrange warm naan around the bowl of dip on a platter.

If serving gluten-free: Replace naan with tortilla chips. Arrange chips around the dip. Provide small spoons or spreaders for guests if serving cold dip.

Final garnish and presentation: Sprinkle the top of the dip with the 2 tablespoons chopped fresh parsley and a light crack of black pepper. Serve immediately if baked or chilled after refrigeration if serving cold.