Add 2 tablespoons of olive oil to a large pan and cook the garlic over low to medium heat just until fragrant, which takes about 30 seconds.
Pour in the chopped spinach and cook while constantly stirring until it’s wilted, which takes about 90 seconds.
Drain the spinach in strainer to get rid of any excess liquid and set aside.
In a large bowl fold together the sour cream, cream cheese, mayonnaise, mozzarella, parmesan cheese, artichokes, wilted spinach-garlic mixture, salt, and pepper.
Transfer the mixture to an 8”x12” or 9”x13” casserole dish and smooth out using a rubber spatula.
Evenly sprinkle on the remaining mozzarella cheese.
Next, mix the panko breadcrumbs and olive oil in a small bowl until the breadcrumbs are saturated in the oil.
Evenly sprinkle the breadcrumbs over top of the spinach and artichoke dip and bake at 375° for 30 to 35 minutes or until the breadcrumbs are lightly browned and mix dip is melted and creamy.
Cool slightly for 5 minutes at room temperature before serving.
Notes
Make-Ahead: You can make this recipe 2 days before without baking it. If you bake it, then it is meant to be eaten immediately.How to Store: Cover the spinach and artichoke dip and place it in the refrigerator for 4 to 5 days. You can freeze this covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating it.How to Reheat: Add the desired amount of dip to a small casserole dish, cover with aluminum foil, and bake it at 375° for 15-20 minutes or until hot and cheesy.The breadcrumbs on top are optional.You can also feel free to add ½ peeled and small diced yellow onion or ½ cup of thinly sliced green onions into the dip before baking.If the cream cheese is not softened, you must whip it in a stand mixer with the paddle attachment on high speed until creamy.