Preheat your oven to 180°C (350°F) and select a small baking dish, about 20cm square or similar.
Heat a skillet over medium heat, add a splash of olive oil, then sauté the minced garlic until fragrant, about 30 seconds, filling your kitchen with a nice garlic aroma.
2 cloves garlic
Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Drain any excess moisture by pressing the spinach with a spatula or using a clean towel, then set aside.
2 cloves garlic
In a mixing bowl, combine the softened cream cheese, sour cream, shredded mozzarella, and chopped artichoke hearts, stirring until well blended and creamy.
2 cloves garlic
Fold in the cooked spinach, season with salt and pepper, and mix until evenly distributed, creating a vibrant, slightly chunky mixture.
2 cloves garlic
Spoon the mixture into your prepared baking dish, smoothing the top with the back of the spatula for an even layer.
Bake in the preheated oven for 20-25 minutes, or until the dip is bubbling around the edges and the top turns a beautiful golden brown, filling your kitchen with an inviting aroma.
Remove from the oven and let the dip rest for 5 minutes to settle and thicken slightly, making it easier to scoop and serve.
Serve warm with slices of crusty bread, toasted baguette rounds, or crunchy veggie sticks for dipping.