Step 1

In a 10-inch cast-iron skillet over medium heat, heat the oil until shimmering. Add the artichoke hearts and spinach, sprinkle with the garlic powder, smoked paprika, red pepper flakes and salt, and cook, stirring occasionally, until the spinach has wilted and most of the liquid released from the vegetables has evaporated, 5 to 7 minutes. You may have to add the spinach in batches, adding more as it wilts.

Step 2

Turn off the heat under the skillet. Add the cream cheese, mozzarella and pecorino or Parmesan cheeses, and stir until melted and evenly combined. Stir in the sour cream and hot sauce, if using, until evenly combined. Taste, and season with more salt, if needed.

Step 3

Place a baking rack 5 to 6 inches from the broiler and set the oven to broil. Transfer the skillet to the oven and broil for 3 to 5 minutes, or until browned in spots. (If your broiler is on the bottom, transfer the skillet to the broiler drawer.)

Step 4

Let cool slightly before serving with crackers, pita chips, tortilla chips and/or celery sticks.