1. Cook the spinach mixture
Heat olive oil in a large skillet over medium heat. Add the diced shallot and cook until soft and translucent, about 3–4 minutes.

Add the garlic and cook for 30 seconds until fragrant.

Add the fresh spinach in batches, stirring until fully wilted. Continue cooking until most of the moisture has evaporated. Remove from heat and allow to cool.

2. Preheat oven
Preheat oven to 350°F (175°C).

3. Mix the dip
In a large bowl, combine mascarpone, mayonnaise, sour cream, Parmesan, 4 oz of the shredded brick cheese, raclette cheese, chopped artichokes, and cooled spinach mixture, lemon juice, chili crisp, salt, and pepper.

Mix until fully combined. Taste and adjust seasoning if needed.

4. Assemble
Transfer dip to a 2-quart baking dish and smooth the top with a spatula. Sprinkle remaining 4 oz brick cheese evenly over the surface.

5. Bake
Bake for 30 minutes, or until hot, bubbly, and lightly golden.

For a deeper golden top, broil on high for 1–2 minutes, watching carefully.

6. Serve
Let cool slightly before serving. Serve warm with tortilla chips, toasted bread, crackers, or fresh vegetables.