Spinach and Artichoke Dip

Name: Spinach and Artichoke Dip
Ingredients: 1 small shallot, minced (about 1 tablespoon); 1 garlic clove, minced; 6 ounces fresh baby spinach; 6 frozen (or canned) artichoke hearts, thawed and roughly chopped; 1/2 cup grated Parmesan-Reggiano; 1/2 cup grated low-moisture mozzarella, plus more for topping; 6 ounces cream cheese, softened; 3 tablespoons creme fraiche (or sour cream); 1/2 teaspoon red pepper flakes; 1/2 teaspoon Worcestershire sauce; 2-4 teaspoons hot sauce of choice (add less or more depending on desired spice level); Salt to taste (about 1/2 teaspoon); Tortilla chips or slices of bread for serving