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Drain 1 can of artichoke hearts and roughly chop and set aside in a small bowl.
In a large pot, heat olive oil over medium heat and add grated garlic and cook for 30 seconds until fragrant.
Add spinach a handful at a time, stirring until wilted. Season with salt to draw out the excess moisture and cook over medium high until the water has mostly evaporated, about 3-4 minutes.
Add in the chopped artichokes to the pot and cook for 1-2 minutes to combine with the spinach.
Next add cream cheese, mozzarella cheese, and parmesan cheese and mix thoroughly until combined.
Off the heat, mix in sour cream and season to taste with salt and pepper.
Add the dip to an oven safe baking dish, then top with more mozzarella and parmesan cheese. Bake in a preheated 400F oven for 15-20 minutes until the dip and cheese is bubbling and looks golden brown. Broil for the last 5 minutes of baking to get the cheese extra golden and crispy!