Preheat your oven to 180°C (350°F) and prepare an 8-inch ovenproof dish.
Heat olive oil in a skillet over medium heat, then add minced garlic. Cook until fragrant, about 30 seconds, filling the kitchen with a warm, savory aroma.
Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Drain any excess moisture and set aside to cool slightly.
Chop drained artichoke hearts into bite-sized pieces and add them to a mixing bowl along with softened cream cheese, sour cream, half of the shredded mozzarella, and grated Parmesan cheese.
Fold in the sautéed spinach and garlic into the cheese mixture, stirring gently until everything is combined and creamy.
Season the mixture with salt and pepper to taste, then transfer it to the prepared ovenproof dish, spreading it evenly.
Top the mixture with the remaining shredded mozzarella cheese for a bubbly, golden crust.
Bake in the preheated oven for 20–25 minutes, until the dip is bubbling around the edges and the top is golden brown.
Remove from the oven and let it rest for 5 minutes, allowing the dip to set slightly and intensify in flavor.
Serve hot with toasted baguette slices, veggie sticks, or your favorite crackers, enjoying the creamy, cheesy bites that are irresistibly fragrant and perfectly textured.