Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for the pita chips and set aside. For the dip, prepare a medium-sized oven-safe dish or cast-iron skillet.

Cut the pita breads into triangles and place them on the baking sheet. Drizzle with olive oil, sprinkle with salt, garlic powder, and paprika, and toss to coat evenly. Bake for 10-12 minutes, flipping halfway through, until golden brown and crisp. Remove from the oven and let cool slightly.

In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until soft and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.

Add the chopped artichoke hearts and thawed spinach to the skillet. Stir to combine and cook for 2-3 minutes to allow excess moisture to evaporate. Remove from heat and let the mixture cool slightly.

In a large bowl, combine the cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy. Add mozzarella, Parmesan, salt, black pepper, red pepper flakes (if using), and lemon juice. Stir until well combined.

Gently fold the sautéed spinach and artichoke mixture into the creamy base until evenly incorporated. Taste and adjust seasoning if needed.

Transfer the mixture to the prepared oven-safe dish or skillet. Smooth the top with a spatula. Bake for 20-25 minutes at 375°F (190°C) until the top is golden and bubbly. For an extra golden crust, broil for 1-2 minutes.

Remove from the oven and let cool for 5 minutes. Serve warm with the homemade pita chips or your favorite crackers, fresh vegetables, or bread slices.