Preheat your Oven to 375°F. Lightly grease a 1–1.5 qt Baking Dish (an 8x8 pan or a 9-inch Pie Dish both work great) with Cooking Spray or Butter.

Squeeze the thawed 10 oz frozen chopped spinach thawed and squeezed very dry thoroughly in a clean Kitchen Shears towel or several layers of paper towels until almost no moisture remains. This step is critical — excess water will make your dip watery.

In a large Mixing Bowl, beat the softened 8 oz cream cheese softened to room temperature with a Hand Mixer or sturdy Spatula until smooth and lump-free. Add the ½ cup sour cream, ½ cup mayonnaise, 3 cloves garlic minced minced, ¼ tsp onion powder, ½ tsp kosher salt, and ¼ tsp black pepper freshly ground, and mix until fully combined.

Add the squeezed 10 oz frozen chopped spinach thawed and squeezed very dry and chopped 1 can artichoke hearts drained and roughly chopped to the Mixing Bowl. Stir to distribute evenly throughout the 8 oz cream cheese softened to room temperature base.

Fold in ¾ cup of the 1 cup shredded mozzarella cheese divided and ¼ cup of the ½ cup grated Parmesan cheese divided. Taste and adjust seasoning if needed. Add ¼ tsp crushed red pepper flakes if using.

Spread the mixture evenly into the prepared Baking Dish. Sprinkle the remaining ¼ cup 1 cup shredded mozzarella cheese divided and ¼ cup ½ cup grated Parmesan cheese divided evenly over the top.

Rinse greens in a Mixing Bowl of cold water, swishing to loosen dirt, then lift into a Colander — don't pour. Repeat if sandy. No need to dry fully; clinging water helps them cook. Remove thick inner stems and discard. Coarsely chop leaves into manageable pieces with no long strands. If stems are tender (like chard), slice into strips and set aside to cook first. Mince garlic and prep aromatics before you start — the pan moves fast once it's hot.

Heat a large Skillet over medium to medium-high heat with 2 tbsp olive oil until shimmering. If using stems, onion, or garlic, add those first and sauté about 1 minute until softened and pale golden — watch the garlic so it doesn't burn. Add greens in large handfuls, letting each wilt slightly before adding the next. Toss to coat with oil. Once all greens are in, sauté occasionally, seasoning with a pinch of salt. Cook 3–8 minutes total: spinach ~3 min, heartier greens (kale, collards, chard, beet greens) ~5–8 min. Splash in a little broth or water if the pan looks dry. Done when leaves are tender and still bright green. Stir in any spices like red pepper flakes or cumin in the last minute.

For extra browning, switch the Oven to broil for the final 2–3 minutes, watching closely so the top doesn't burn. Remove from the Oven and let rest for 5 minutes before serving.