Preheat oven to 350F
Warm the spinach up by either microwaving it for 3-5 minutes or thawing it overnight.
Mince the garlic and chop the artichoke hearts into quarters.
Once the spinach is warmed up place it in a strainer. Using your hands with a paper towel squeeze the liquid out of the spinach. You can save this and add it to a juice or smoothie if you like.
Into a bowl add the garlic, spinach, artichokes, vegan sour cream. vegan mayonnaise, vegan cream cheese, half of the vegan parmesan and half of the vegan mozzarella.
Mix it all together and add salt and pepper to taste. I do feel this doesn’t need a lot of salt since there are many cheesy, salty components in here.
Add the dip into an oven safe dish and spread it out to be smooth.
On top add the remaining vegan parmesan and vegan mozzarella.
Bake in the oven for 25-30 minute and broil for 5 minutes to get it slightly browned on top.