Preheat oven to 375 degrees F. Bring a large pan to medium heat and add olive oil and spinach. Sautee for about 5 minutes until spinach is cooked.
Add the cooked spinach to a colander and drain all the excess water. Let the spinach cool for about 5 minutes and then chop.
Add cream cheese, Greek yogurt, mayonnaise, salt, pepper, garlic powder, onion powder, 1 cup of mozarella cheese, parmesan cheese, and red pepper flakes (optional) in a medium bowl and stir until combined. Add the chopped spinach and artichoke hearts and mix until all of the ingredients are combined.
Transfer the dip mixture to a small baking dish. Sprinkle with the remaining 1/2 cup mozarella cheese.
Bake the dip for 20-25 minutes until hot and bubbly. Serve with your favorite crackers, chips, veggies, or crusty bread. Enjoy!