Prep the spinach. If using fresh, roughly chop it. Warm a large skillet with olive oil over medium heat and sauté the spinach until wilted, 2–3 minutes. Transfer to a cutting board and chop again if leaves are large. If using frozen, thaw completely and squeeze out as much water as possible with a clean towel.

Sauté aromatics. In the same skillet, add a splash more oil if needed and cook the garlic (and minced onion, if using) for 30–60 seconds until fragrant. Don’t let it brown.

Blend the base. In a blender or food processor, combine cottage cheese, Greek yogurt, cream cheese, lemon juice, onion powder (if not using fresh onion), salt, and pepper. Blend until silky smooth. This step is key for a creamy, non-grainy texture.

Mix it all together. In a large bowl, combine the blended mixture with chopped artichokes, sautéed spinach, red pepper flakes, Parmesan, and half of the mozzarella. Stir until evenly distributed. Taste and adjust salt, pepper, and lemon.

Transfer and top. Spread the mixture into a small baking dish or oven-safe skillet (about 8x8 inches). Sprinkle the remaining mozzarella on top.

Bake. Bake at 375°F (190°C) for 18–22 minutes, or until hot and bubbling around the edges. For a golden top, broil for 1–2 minutes at the end, watching closely.

Serve hot. Let it rest for 5 minutes, then serve with tortilla chips, pita, crostini, pretzel bites, or crunchy veggies like carrots, celery, and bell peppers.