Preheat your oven to 375°F (190°C). Lightly grease an 8x8-inch baking dish, 9-inch ceramic pie plate, or 10-inch cast-iron skillet with nonstick spray or butter.

In a large mixing bowl, beat softened cream cheese, sour cream, mayonnaise, minced garlic, 1/2 cup of the grated parmesan, onion powder, red pepper flakes, salt, and black pepper with an electric hand mixer or sturdy spatula until silky and smooth.

Ensure spinach is squeezed bone-dry in a kitchen towel to prevent a watery dip. Fold the dried chopped spinach, chopped artichoke hearts, and 1/2 cup of the shredded mozzarella into the creamy mixture until thoroughly combined.

Spread the dip evenly into the prepared baking dish. Top generously with the remaining 1 cup of shredded mozzarella and remaining 1/4 cup of grated parmesan cheese.

Bake uncovered for 20 to 22 minutes until heated through and bubbling vigorously around the edges.

Switch the oven to broil on high for 2 to 3 minutes, watching closely, until the cheese crown forms gorgeous golden-brown blistered spots.

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