Bring a large pot of water to a boil. Add the fresh spinach and blanch for 30 seconds to 1 minute until wilted. Drain immediately and transfer to a bowl of ice water to stop cooking. Squeeze out as much liquid as possible using a clean kitchen towel or by pressing in a sieve. Roughly chop and set aside.

Prepare artichokes

Drain the canned artichoke hearts well and pat dry. Quarter any large pieces so they are bite-sized. Mince or chop coarsely and set aside.

Cook aromatics

Preheat a 10-inch skillet (or medium saucepan) over medium heat. Add 1 tablespoon olive oil. When hot, add the minced garlic and sauté until fragrant, about 30–45 seconds — do not brown.

Combine base ingredients

Reduce heat to low. Add the softened cream cheese to the skillet and stir until it begins to melt and incorporate with the garlic. Stir in the sour cream and mayonnaise until smooth and warmed through, about 1–2 minutes.

Add cheeses, spinach and artichokes: Stir in the grated parmesan and 3/4 cup of the shredded mozzarella until combined. Fold in the chopped, well-drained spinach and chopped artichoke hearts. Stir gently to combine and heat through for 2–3 minutes so flavors meld.

Season and finish: Add the lemon juice, kosher salt, black pepper, and red pepper flakes. Taste and adjust seasoning. If mixture seems too thick, stir in 1–2 tablespoons water or milk to loosen. Transfer the mixture to an oven-safe baking dish (about 1 to 1.5 quart). Sprinkle the remaining 1/4 cup shredded mozzarella evenly over the top.

Bake

Preheat the oven to 375°F (190°C). Bake the dip uncovered for 18–22 minutes until bubbling around the edges and cheese on top is melted and lightly golden. For a more browned top, finish under the broiler for 1–2 minutes, watching carefully to avoid burning.

Garnish: Remove from oven and let rest 3–5 minutes. Sprinkle with chopped parsley and a light dusting of smoked paprika if using.

To Serve

Serve warm with corn tortilla chips: Arrange the baked spinach & artichoke dip on a serving board or place the baking dish in the center of a platter and surround with corn tortilla chips. Provide a spoon or small spatula for scooping.

Make-ahead & reheating: The dip can be made up to 2 days ahead. Store in an airtight container in the refrigerator. Reheat in a 350°F (175°C) oven for 12–15 minutes or until warmed through, or microwave in 30-second intervals, stirring between, until heated.