Start by bringing a large pot of water to a rolling boil, adding a generous pinch of salt. Once boiling, immerse the fresh spinach and cook for about 30 seconds until wilted. Transfer to ice water to halt cooking, then drain and squeeze out excess moisture.

In a large mixing bowl, combine the blanched spinach, chopped artichoke hearts, softened cream cheese, crumbled goat cheese, grated Parmesan, and shredded mozzarella. Add minced garlic, along with salt and pepper. Use a fork or spatula to blend until creamy.

Preheat your oven to 375°F (190°C). Transfer the dip mixture to a greased baking dish, spreading evenly. Sprinkle additional mozzarella on top.

Place the baking dish in the oven and bake for 25 minutes, until edges are bubbly and top is golden brown.

Let the dip cool for a minute or two before serving warm with crackers, veggies, or toasted bread.