Preheat your oven to 180°C (350°F).
Heat olive oil in a skillet over medium heat and add the minced garlic. Sauté for about 30 seconds until fragrant, then add the chopped spinach. Cook until wilted and any excess moisture evaporates, about 2-3 minutes.
Add the drained and chopped artichoke hearts to the skillet and cook for another minute, mixing everything well.
In a mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan, and shredded mozzarella. Mix until smooth and creamy.
Fold the sautéed spinach and artichokes into the cheese mixture, stirring until evenly combined.
Transfer the mixture into a small baking dish, spreading it out evenly. Sprinkle a little extra cheese on top if you like a cheesy crust.
Bake in the preheated oven for about 20 minutes, until bubbling and golden around the edges. The aroma of melted cheese and roasted garlic will fill the kitchen.
Remove from the oven and let it rest for 5 minutes. This helps the dip set slightly and enhances the flavor.
Serve the dip warm with crusty bread, pita chips, or fresh veggie sticks for dipping.