Preheat oven to 350 degrees.
In a large bowl combine cream cheese, sour cream, ½ cup Parmesan cheese, mozzarella cheese, garlic, salt, and black pepper. Mix with a spatula until well combined.
8 oz. cream cheese, ½ cup sour cream, ¾ cup Parmesan cheese, 2 cups Mozzarella cheese, 3 cloves garlic, ¾ - 1 tsp. salt, ¼ tsp. black pepper
Thaw and completely drain previously frozen spinach using a cheese cloth.
Add the drained spinach, chopped artichoke hearts, and water chestnuts to the cream cheese mixture. Stir until well combined.
10 oz. sauteed spinach, 14 oz. can artichoke hearts, 8 oz. can water chestnuts
Spray a 7 x 9-inch baking dish with non-stick cooking spray. Pour in mixture and spread it out evenly into the bottom of the dish. Sprinkle remaining ¼ cup of Parmesan cheese on top.
¾ cup Parmesan cheese
Bake in the preheated oven for 25-30 minutes, or until the top is lightly golden.*
Optional: Pop it under a broiler set to high for 2-3 minutes to get the top even more golden brown.
Serve immediately with chips, crackers, or vegetables and enjoy!