Start by heating a splash of olive oil in a cast iron skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Toss in fresh spinach and cook for 2-3 minutes, stirring frequently, until wilted. Carefully add drained artichoke hearts, breaking them up slightly with a spatula.

Lower the heat to medium-low and introduce softened cream cheese into the skillet. Stir it into the spinach and artichokes until it melts and creates a creamy mixture, approximately 2-3 minutes. Next, add sour cream and grated Parmesan, mixing everything together until smooth and well-combined.

Continue to cook the dip on low heat for another 4-5 minutes, stirring regularly until warm and melty with a smooth texture.

For a bubbly, golden top, transfer the skillet to a preheated oven at 400°F (200°C) for about 5 minutes. Serve warm alongside fire-roasted bread or crunchy tortilla chips.