Hot Artichoke Spinach Dip with Cream Cheese & Roasted Garlic

I took help from my food processor and pulsed the spinach until it was finely chopped. If you don't have a food processor, a sharp knife and cutting board will work as well.
1 15 ounce baby spinach
In a hot pan with a small drizzle of olive oil, sauté the spinach until it is wilted and the moisture comes out of the spinach.
3 Tablespoon Olive oil
Remove from the heat and allow to cool.
Using a clean cloth or several layers of paper towels, squeeze out the excess moisture.
In a mixing bowl, cream together the softened cream cheese, mayonnaise, mozzarella cheese, milk and red pepper flakes.
1 8 oz. Cream Cheese, ¾ Cup Mayonnaise, 1 Cup shredded mozzarella cheese, ¼ Cup Milk, ¼ Teaspoon Red Pepper Flakes, 1 Cup Parmesan Cheese
Chop up the artichoke hearts.
1 Artichoke Hearts
Using the flat side of your knife smash your roasted garlic.
2 cloves Roasted Garlic
Add the spinach and garlic to the cream cheese/mayo/milk mixture and stir to combine.
Bake at 400 for 20 minutes or until hot, bubbly and golden brown.