Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish (approximately 9x9 inches or a 1.5-quart oval dish) with non-stick cooking spray or butter.

Ensure the thawed spinach is completely dry. Use a clean kitchen towel or several layers of paper towels to press out as much excess liquid as possible. Excess moisture will result in a watery dip.

In a very large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Use a rubber spatula or a hand mixer on low speed to beat the ingredients until the mixture is completely smooth and no lumps of cream cheese remain.

Add the minced garlic, kosher salt, black pepper, and optional red pepper flakes to the creamy base. Mix thoroughly until the spices are evenly distributed.

Add the thoroughly dried and chopped spinach and the roughly chopped artichoke hearts to the mixing bowl.

Stir in the 1 cup of Parmesan cheese and 1 cup of the shredded mozzarella cheese. Reserve the remaining cheeses for the topping. Gently fold the mixture until all solids are evenly incorporated into the creamy base.

Spoon the prepared spinach and artichoke mixture into the lightly greased baking dish, spreading it evenly across the bottom. Sprinkle the remaining 1/2 cup of shredded mozzarella cheese and the two reserved tablespoons of Parmesan cheese evenly over the top surface.

Bake for 25 to 30 minutes, or until the dip is heated through, the edges are bubbly, and the cheese topping is melted, golden brown, and slightly caramelized.

Carefully remove the baking dish from the oven. Allow the dip to cool and settle for about 5 to 10 minutes before serving hot directly from the dish with sturdy tortilla chips, slices of toasted baguette, pita chips, or fresh vegetable sticks.