We wash the fresh spinach, we remove (and discard) the stems and place the leaves in a large frying pan or saucepan. Add a splash of water, cover and cook over medium heat for a couple of minutes or until the spinach is tender.
When they have cooled down, chop them. Meanwhile, drain the artichokes, dry them well with absorbent paper to remove the liquid from the preserve and roughly chop them.
Peel the clove of garlic and pass it through a grater so that it remains very fine, like a puree. We mix it in a large bowl with cream cheese, mayonnaise, sour cream and Greek yogurt. Add the grated Parmesan and mozzarella, spinach and artichokes.
Mix well, stirring until you get a homogeneous cream. Fill the inside of an ovenproof mold with it. We put it in the oven, preheated to 200 ºC with heat up and down, and cook it during 15 minutes. We give it a final touch of the grill, for five minutes, to brown the surface. We serve hot.