Preheat oven to 400°F. Grease a 9-inch pie pan or oven-safe skillet and set it aside.

If the cream cheese is not softened, let it sit at room temperature until soft (about 20–30 minutes) or warm it in the microwave in short 5–10 second bursts until spreadable.

Drain the 14 oz can of artichoke hearts well and pat dry with paper towels if needed. Dice the artichoke hearts if they are not already diced.

In a large bowl, add the softened cream cheese, the drained and diced artichoke hearts, 1 1/4 cups freshly grated mozzarella, 1/2 cup freshly grated Parmesan, 1/3 cup plain Greek yogurt (or sour cream), 3 tablespoons mayonnaise, 1 tablespoon pure maple syrup, 1/2 teaspoon Dijon mustard, 2 cloves minced garlic, 1/4 teaspoon crushed red pepper flakes, and kosher salt and black pepper to taste.

Stir the mixture thoroughly with a spatula (or beat with a hand mixer on low) until evenly combined and smooth.

Spread the mixture evenly into the prepared pie pan or skillet. Sprinkle the top with the reserved 1 tablespoon freshly grated mozzarella and 1 tablespoon freshly grated Parmesan.

Bake on the center rack for 25 to 30 minutes, or until the dip is bubbly and the top is golden brown. If you want extra browning, turn the broiler on for the last 1–2 minutes—watch closely to prevent burning.

Remove from the oven and let cool for 5 minutes. Garnish with finely chopped parsley and additional crushed red pepper flakes, if desired.

Serve warm with crackers, chips, cut vegetables, crostini, or your preferred dippers.