Preheat oven to 350°F. Spray a casserole dish with coconut or avocado oil.
Place the mayonnaise, parmesan, and softened cream cheese in a bowl and beat well until completely combined.
Finely chop the spinach and artichoke hearts. Add to the mayonnaise mixture and stir well. Add the nutritional yeast, apple cider vinegar, dried thyme, garlic powder, and Keto Chow. Stir well.
Spread the mixture in the casserole dish, and then spread the grated mozzarella evenly over the surface.
Cover the casserole with foil and bake for 15 minutes. Remove the foil and continue baking for another 10 minutes.
Serve warm or leave to cool completely before covering with plastic wrap and storing in the fridge. Enjoy with mini keto chaffles, cheese crisps, cut veggies, or keto crackers.*