Heat oven to 350 degrees. Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Drain the artichoke hearts. Using a knife and cutting board, chop them into small pieces.
Thaw and squeeze the spinach to remove any liquid.I always thaw frozen spinach in the microwave using the defrost mode, and then hand squeeze it over the sink to remove any excess liquid.
Mince the cloves of garlic or use 2 tablespoons canned minced garlic.
Using a box grater, grate the mozzarella. Grate the fresh parmesan using a fine-edged grater.
Prepare the Dip
In a medium bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, red pepper flakes, and smoked paprika. Mix with a wooden spoon until fluffy.
Stir in the chopped artichokes and spinach, 1 cup grated mozzarella, and Parmesan cheese to combine. Season with freshly grated black pepper.
Spoon the mixture into a cast iron skillet that has been sprayed with baking spray. Sprinkle the remaining mozzarella on top of the dip.
Bake in preheated oven for 25-30 minutes or until heated through. The dip should be bubbly and lightly browned on top.
Serve warm with crackers or toasted sourdough bread. This recipe will serve 8-10 people.