Preheat oven to 375°F (190°C) and lightly grease a small baking dish.

In a food processor, blend cottage cheese for 30-45 seconds until completely smooth.

In a large bowl, mix the blended cottage cheese, Greek yogurt, well-drained spinach, chopped artichoke hearts, and most of the mozzarella and Parmesan cheese (reserve 2 tablespoons each for topping). Make sure your spinach is bone-dry.

Stir in minced garlic, olive oil, salt, black pepper, and red pepper flakes if using. Mix thoroughly until well combined.

Transfer the mixture to the prepared baking dish and spread evenly. Sprinkle reserved mozzarella and Parmesan cheese on top.

Bake for 20-25 minutes, until the dip is hot and bubbly throughout and the cheese on top is melted and slightly golden with brown spots around the edges.

Let cool for 5 minutes before serving.