1. Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish or small casserole with nonstick spray or butter.

2. Drain the artichoke hearts very well and pat them dry with paper towels. Roughly chop them into small bite-size pieces and set aside.

3. In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream. Beat or stir until the mixture is completely smooth with no lumps of cream cheese remaining.

4. Add the minced garlic, onion powder, crushed red pepper flakes if using, Worcestershire sauce, black pepper, and salt. Stir until the seasonings are fully incorporated into the creamy base.

5. Fold in 1 cup of the shredded mozzarella cheese, 3/4 cup of the grated Parmesan cheese, the chopped artichokes, and 1 tablespoon of the chopped fresh parsley. Mix gently until everything is evenly distributed.

6. Spoon the mixture into the prepared baking dish and spread it into an even layer, smoothing the top with a spatula.

7. Sprinkle the remaining 1/2 cup mozzarella and 1/4 cup Parmesan evenly over the top of the dip.

8. Bake for 20 to 25 minutes, or until the dip is hot and bubbling around the edges and the cheese on top is melted and lightly golden brown.

9. If you like a deeper brown crust, broil the dip for 1 to 2 minutes at the end of the baking time, watching closely so it does not burn.

10. Remove the dish from the oven and let the dip rest for 5 to 10 minutes to set slightly. Garnish with the remaining chopped parsley.

11. Serve warm with toasted baguette slices or your favorite sturdy crackers for dipping.