Begin by heating a skillet over medium heat. Add fresh spinach and cook for 3-4 minutes until it wilts down, becoming bright green and tender.

Once wilted, carefully transfer the spinach to a colander to cool, allowing excess moisture to drain away.

After the spinach has cooled, gather it in your hands and squeeze out any remaining moisture. Then, roughly chop the spinach.

In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Using a hand mixer or spatula, blend until smooth.

Next, stir in freshly minced garlic, lemon juice, red pepper flakes, onion powder, and a pinch of salt and black pepper. Mix thoroughly.

Gently fold in the chopped spinach, drained artichoke hearts, and half of the shredded mozzarella cheese. Stir until well-combined.

Preheat your oven to 375°F (190°C). Transfer the mixture into a greased baking dish, spread it evenly, and sprinkle the remaining mozzarella cheese on top.

Bake for 20-25 minutes until bubbly and golden brown on top.

Remove from the oven and let it cool for about 5 minutes before serving.

Scoop the warm Spinach Artichoke Dip into bowls and serve with chips, bread, or veggie sticks.