Squeeze out excess juices from spinach and drain artichoke hearts. Dice artichoke hearts into smaller pieces.
In a mixing bowl, combine cream cheese, Mozzarella cheese, Parmesan cheese, pressed garlic, sour cream, mayo, parsley, salt, and pepper. Mix very well until all incorporated.
Mix in the spinach and chopped artichoke hearts. Transfer into a lightly greased baking dish.
Top off with a shredded Mozzarella cheese and grated Parmesan.