Set your oven to 350°F (180°C)
Thaw your frozen spinach completely. Then squeeze it dry. Wrap it in a clean kitchen towel and wring it out over the sink until no more water comes out.
Drain your artichoke hearts, pat them dry with paper towels, and chop them into small, even pieces, roughly half an inch.
Mince your garlic
Grate your cheese if you’re using fresh.
Add your softened cream cheese to a large mixing bowl. Beat it with a hand mixer or mash it well with a spatula until it’s completely smooth, with no lumps.
Add the sour cream, mayonnaise, and minced garlic.
Mix everything together until fully combined and creamy.
Add your squeezed spinach, chopped artichoke hearts, half the mozzarella, and all of the parmesan to the bowl.
Fold everything together gently with a spatula until evenly combined.
Taste for seasoning and adjust accordingly with salt and black pepper
Spoon the mixture into your baking dish and spread it into an even layer. Scatter the remaining mozzarella evenly over the top.
For extra color, add a light dusting of parmesan on top too.
Slide the dish into your preheated oven and bake for 20 to 25 minutes. Look for the edges to bubble and the top to turn golden brown.
Pull it out as soon as the top looks golden and the edges are bubbling.
Let the dip rest for about 5 minutes before serving.
Serve it straight from the baking dish and enjoy
