Heat oven to 350 degrees.
Rinse, drain, and finely chop the artichoke hearts.
Place the softened cream cheese in a medium bowl. Stir in the sour cream and chopped artichoke hearts.
Add 1 cup mozzarella cheese along with the Parmesan cheese, garlic, lemon juice, onion powder, garlic powder, paprika, salt, and pepper to the cream cheese mixture.
Mix well to combine.
Spoon mixture into a greased pie plate.
Sprinkle with remaining ½ cup mozzarella cheese.
Bake for 30-35 minutes or until the cheese on top is golden brown and edges of dip are bubbling.
Serve warm with crackers, crostini, or raw veggies.