First, preheat the oven to 350 degrees.

Next, drain and coarsely chop the artichoke hearts and water chestnuts, and set them aside.

Squeeze the excess water out of the thawed frozen spinach and also set it aside.

Next, in a medium bowl, combine the cream cheese, mayonnaise, yogurt, garlic powder, oregano, salt, pepper, and crushed red pepper.

Mix until the mixture becomes smooth.

Next, add in the artichokes, spinach, and water chestnuts, and stir until everything is well combined.

Then, mix in the parmesan cheese and cup of mozzarella cheese.

For the bread bowl, take a sharp knife and carefully cut off the top of the bread without slicing through the sides or bottom. Set the top aside.

Next, hollow out some of the bread from inside the loaf to create a bowl shape, making sure to leave at least an inch layer of bread on the sides and bottom.

Spoon the dip into the bread bowl and sprinkle the top with the remaining mozzarella cheese on top. Follow by sprinkling sliced green onion over the cheese.

Wrap aluminum foil around the bottom of the bread bowl and place it on a baking sheet. Bake in the oven for 25 to 30 minutes until the parmesan cheese is melted, golden and bubbly.

Finally, serve with bread or your choice of dippers.