Set out the cream cheese in advance so that it can soften.

Preheat the oven to 375 degrees F. 

Spray a 9 x 9 casserole dish with baking spray.

Prep the artichoke hearts and chop them into small pieces. Drain them and squeeze out as much excess moisture as possible.

Squeeze as much excess moisture as possible out of the spinach. 

Add the artichokes and spinach to a food processor and combine until there are no large chunks. 

Add in the garlic, sour cream, mayonnaise, and cream cheese until the mixture is smooth and fluffy. 

Scrape the mixture into a large bowl. 

Fold in 1 cup of mozzarella, Monterrey jack cheese, and parmesan cheese. Stir the mixture until it is fully and evenly combined.

Spread the mixture in the casserole dish. Spread it as evenly as possible. 

Spread the remaining mozzarella cheese over the top of the dish.

Bake in the oven for 25 minutes or the cheese is browning and the dip is bubbling.

Remove from the oven and allow it to cool slightly before serving.