Preheat the oven to 350°F. Spray a 1½‑quart baking dish with nonstick spray.

Thaw the frozen chopped spinach, then drain and squeeze it dry with paper towels or a clean kitchen towel. Drain the artichoke hearts and chop them if not already chopped. Mince the garlic.

In a large bowl, add the two 8‑ounce packages of cream cheese (at room temperature). Add 1½ cups of the shredded mozzarella, the ½ cup nonfat plain yogurt, 2 tablespoons of the grated Parmesan, the ¼ teaspoon black pepper, the minced garlic, the drained chopped artichoke hearts, and the drained spinach.

Stir or beat the mixture until well blended and mostly smooth (use a rubber spatula or electric mixer on low).

Spoon the mixture into the prepared baking dish and smooth the top. Sprinkle the surface with the remaining ½ cup shredded mozzarella and the remaining 2 tablespoons grated Parmesan.

Bake for 40 minutes, or until the dip is bubbly and golden brown on top.

Let the dip sit 3–5 minutes before serving. Serve warm with vegetables or chips.