Heat a large skillet over medium heat and add the spinach, sautéing for 3-5 minutes until wilted. Drain excess water, chop, and set aside.

In a mixing bowl, combine cream cheese and sour cream until smooth and creamy for about 2-3 minutes.

Fold in the chopped spinach and artichoke hearts into the mixture. Add shredded cheddar cheese and mix until evenly distributed.

Add a few drops of neon green food coloring and stir until the color is uniform throughout.

Preheat oven to 350°F (175°C). Transfer the mixture to an oven-safe dish and bake for 25-30 minutes until bubbly and lightly golden.

Let cool for a few minutes before serving warm with tortilla chips, veggies, or sliced baguette.