Prep the oven and pan. Heat the oven to 375°F (190°C). Lightly spray a 1–1.5 quart baking dish with olive oil.

Drain the spinach well. Thaw spinach completely. Squeeze out excess water using a clean towel or paper towels until very dry. This prevents watery dip.

Chop the artichokes. Drain and roughly chop. Pat dry with paper towels if they seem wet.

Blend the creamy base. In a food processor or blender, combine cottage cheese, Greek yogurt, and cream cheese. Blend until smooth and silky. This step is key for a creamy texture without excess fat.

Combine. In a large bowl, add the blended mixture, Parmesan, 1/2 cup mozzarella, garlic, lemon juice, onion powder, red pepper flakes (if using), salt, and black pepper. Stir until combined.

Fold in veggies. Add the drained spinach and chopped artichokes. Mix until evenly distributed.

Taste and adjust. Add a pinch more salt, pepper, or lemon if needed. The mixture should taste slightly bold before baking.

Assemble and bake. Spread into the baking dish. Top with the remaining 1/4 cup mozzarella. Bake for 18–22 minutes, until hot and bubbling around the edges.

Broil for color (optional). Broil 1–2 minutes for a lightly browned top. Watch closely.

Serve. Let it rest 5 minutes. Garnish with a squeeze of lemon, red pepper flakes, or chopped parsley if you like. Serve with dippers of your choice.