Start by heating the olive oil in a skillet over medium heat. Once hot, add the minced garlic and sauté for about 1 minute until fragrant. Next, add the chopped spinach to the skillet. Cook until the spinach wilts down, which should take about 3-4 minutes. Remove from heat and let it cool slightly.
In a large mixing bowl, combine the sour cream, cream cheese, and mayonnaise. Mix until smooth and creamy. This will be the base of your dip.
To the creamy base, add the shredded mozzarella and grated Parmesan cheese. Then, fold in the sautéed spinach and garlic mixture along with the quartered artichoke hearts. Stir everything together until well combined. Season with sea salt and pepper to taste.
Preheat your oven to 350°F (175°C). Transfer the mixture into a baking dish, spreading it evenly. Sprinkle the panko breadcrumbs on top for a crunchy finish.
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the dip is bubbly. Keep an eye on it to ensure it doesn’t over-brown.
Once baked to perfection, take the dish out of the oven and let it cool slightly. Serve warm with your choice of dippers, and watch it disappear in no time!
