Preheat your oven to 175°C (350°F). Gather your skillet and a medium bowl to prepare the ingredients.
Sauté minced garlic in olive oil over medium heat until fragrant, about 30 seconds, filling the kitchen with a warm, savory aroma.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes, stirring occasionally. The spinach should turn vibrant green and soften slightly.
Drain the artichoke hearts thoroughly, then chop them into small pieces. Mix the chopped artichokes into the sautéed spinach, ensuring even distribution.
In the medium bowl, combine softened cream cheese, sour cream, and mayonnaise. Stir until the mixture is smooth and creamy.
Add grated Parmesan and shredded mozzarella to the bowl, then fold everything together until well combined and cheesy.
Fold in the spinach and artichoke mixture into the cheesy base, season with salt and pepper, and mix to create a uniform filling.
Transfer the mixture into an 8-inch baking dish, spreading it evenly with a spatula for a smooth top.
Bake in the oven for 20–25 minutes, until bubbling around the edges and the top turns a golden brown.
Remove from the oven, let it rest for about 5 minutes, and then serve warm with crusty bread, pita chips, or veggie sticks.