Mix the first five ingredients in a blender or food processor. Pulse until the broccoli and artichoke hearts until they are coarsely chopped and evenly mixed with the cheese.
Add the eggs and continue to mix until the eggs are well-incorporated.
Transfer the mixture to a medium mixing bowl. Mix in 1 cup of the mozzarella cheese and the red pepper flakes, if desired.
Transfer the mixture to an 8 x 8 x 2-inch baking dish or 9-inch pie plate or oven safe skillet. Sprinkle the remaining mozzarella cheese over the top.
Bake for 20-25 minutes until the dip is hot and bubbly and the top starts to turn golden brown.
Notes
Storage: Leftover baked artichoke dip should be covered and stored in the refrigerator within two hours. If you do bake your dip in a cast iron skillet like I did, I don't recommend storing it in the skillet because prolonged moisture could cause the skillet to rust. You'll need to transfer the dip to a covered food-safe container.Freezing: Artichoke dip can be frozen either unbaked or baked. It will keep for up to two months in the freezer. Allow the dip to thaw overnight in the refrigerator. If unbaked, simply follow the baking instructions outlined in the recipe.Reheating: Baked artichoke dip can be reheated in the microwave for 1-2 minutes until heated through. You can also reheat it by heating the oven to 375 and baking for 10 minutes until heated through.