Warm Skillet Bread and Artichoke Spinach Dip

Ingredients

Artichoke Spinach Dip:
Bread Dough: (or use one loaf of frozen bread dough, thawed)
2 3/4 – 3 cups all-purpose flour
2 1/2 tsp. active dry or instant yeast
1 tsp. fine salt
1 cup milk, warmed but not hot
2 Tbsp. vegetable oil or melted butter
4 cups loosely packed fresh baby spinach (or 1/2 of a 10 oz. package frozen spinach, thawed, drained)
170 ml jar of marinated artichoke hearts, drained and coarsely chopped (can also use regular canned artichokes, about 2/3 cup chopped)
4 oz. cream cheese, room temperature (1/2 a typical brick)
1/2 cup sour cream
1/4 cup mayonnaise
1 clove garlic, minced
1/2 tsp. Sriracha sauce (or any “hot sauce” you like)
1/4 cup freshly grated Parmesan cheese
1/4 cup mozzarella, shredded + more for topping
Salt and pepper