Prep the oven and dish: Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch or similar baking dish with olive oil or butter.

Drain the spinach well: After thawing, squeeze the spinach in a clean kitchen towel or paper towels to remove as much liquid as possible. Excess moisture will make the bake watery.

Mix the base: In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir until smooth and creamy.

Add the flavor builders: Fold in garlic, onion powder, red pepper flakes (if using), lemon juice, salt, and black pepper. Mix until evenly combined.

Stir in the greens and cheese: Add the well-drained spinach, chopped artichoke hearts, 1 cup of mozzarella, and the Parmesan. Stir until everything is well distributed.

Taste and adjust: Give the mixture a quick taste. Add a pinch more salt, pepper, or lemon juice if needed. The mixture should be well-seasoned before baking.

Assemble: Spread the mixture evenly into the prepared baking dish. Top with the remaining 1/2 cup mozzarella and a sprinkle of Parmesan for a golden crust.

Bake: Place in the oven and bake for 20–25 minutes, until the edges are bubbling and the top is lightly golden.

Optional broil: For extra browning, broil for 1–2 minutes. Watch closely so it doesn’t burn.

Rest and serve: Let it sit for 5–10 minutes to set. Serve warm as a side or main, or with keto-friendly dippers.