Preheat your oven to 180°C (350°F). Lightly grease your baking dish or skillet.
In a skillet, heat a teaspoon of olive oil over medium heat and sauté the minced garlic until fragrant, about 30 seconds. The garlic should become aromatic and slightly golden.
Add the chopped fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Use a spatula to stir frequently, and then drain any excess moisture by pressing the greens with paper towels.
Chop the drained artichoke hearts into small pieces and add them to the skillet with the spinach. Mix well to combine and set aside to cool slightly.
In a mixing bowl, combine the softened cream cheese, grated Parmesan, shredded mozzarella, and sour cream. Mix until smooth and creamy, using a spatula or spoon.
Fold the sautéed spinach, garlic, and chopped artichokes into the cheese mixture until evenly incorporated. Season with salt and pepper to taste.
Transfer the mixture into your prepared baking dish, spreading it out evenly with a spatula. Smooth the top for an even bake.
Bake in the preheated oven for 20-25 minutes, until the dip is bubbly around the edges and the top is golden brown.
For a crisp top, switch to broil mode and cook for an additional 2 minutes, watching closely to prevent burning.
Remove from the oven and let it rest for 5 minutes to settle. Serve warm with toasted bread, crackers, or vegetable sticks.
Enjoy the creamy, bright, and cheesy dip that’s perfect for sharing at any gathering or cozy night in.