Preheat the oven to 350°F. Heat a large skillet (12” or larger) over medium heat, then wilt spinach in a skillet with a pinch of salt. Once wilted, remove from skillet, set aside to cool, then squeeze out excess water.
To the skillet, add 2 tablespoons of unsalted butter and allow to melt, followed by the onion and a pinch of salt. Sauté until translucent, about 5-7 minutes. Add in the minced garlic, 1 teaspoon of oregano, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and ½- 1 teaspoon of red pepper flakes to taste and cook stirring frequently until garlic is fragrant, about 30 seconds.
Add 16 ounces of cream cheese and 8 ounces of sour cream to the skillet, and stir over medium-low heat until creamy and combined, about 5 minutes.
After the cheese mixture is smooth, add in the chopped artichoke hearts, the wilted spinach, 4 ounces of parmesan, and 6 ounces of mozzarella, reserving the remaining cheeses to top the dip before it goes into the oven. Stir until cheeses are melty and combined. Adjust seasonings to taste.
Smooth the mixture, and top with the remaining 2 ounces of mozzarella and 2 ounces of parmesan cheese. Add to a hot oven and bake until bubbly and topping is golden brown, about 20-30 minutes.
Allow the dip to cool dow slightly, then serve with your favorite dipping vessels, and enjoy!
Transfer the leftover dip to an airtight container after it has cooled down completely. Place in the fridge and consume within 3 to 4 days. We don't recommend freezing this recipe.