Preheat your oven to 375°F (190°C). Position an oven rack in the center and set out the 1-quart (950 ml) oven-safe baking dish. Allow the oven to reach the full temperature before baking. The oven should be fully preheated before the dip goes in so it heats evenly.

Place the 10 ounces (283 g) frozen chopped spinach, thawed and thoroughly squeezed dry, in the medium mixing bowl. Break up any compacted pieces with your fingers. The spinach should look moist but shouldn't drip when pressed. If any excess moisture remains, squeeze it out using the clean kitchen towel.

Take the 1 can (14 ounces/397 g) artichoke hearts packed in water, drained and roughly chopped, and add them to the medium bowl containing the spinach. Check that no pools of liquid collect at the bottom of the bowl. The artichokes should be moist but well-drained to prevent the dip from becoming watery.

Place the 8 ounces (227 g) cream cheese, softened to room temperature, 1/2 cup (120 g) sour cream, full-fat, and 1/4 cup (60 g) mayonnaise in the large mixing bowl. Stir with a sturdy spoon or rubber spatula until creamy and mostly smooth. Add the 2 cloves (approximately 6 g) garlic, finely minced, 1/4 teaspoon (approximately 1.5 g) fine salt, and 1/4 teaspoon (approximately 0.5 g) ground black pepper. Mix until evenly distributed. Don't worry about a few small soft lumps, but there should be no large pieces of unmixed cream cheese.

Add the drained spinach and chopped artichokes to the creamy base. Stir in the 1 cup (113 g) shredded low-moisture mozzarella cheese and 1/2 cup (50 g) finely grated Parmesan cheese. Scrape the bottom and sides of the mixing bowl until everything is evenly combined. The mixture should be thick, creamy, and speckled with green spinach throughout.

Spoon the spinach and artichoke mixture into the 1-quart (950 ml) oven-safe baking dish. Spread it into an even layer using the rubber spatula, smoothing the top without pressing down too firmly. The surface should be mostly level so the dip can heat evenly and develop gently bubbling edges during baking.

Place the baking dish on the center oven rack and bake at 375°F (190°C) for approximately 25 minutes. Look for visibly bubbling edges, a hot center, and a few lightly golden spots on the surface. Check the center with an instant-read food thermometer; it should reach 165°F (74°C). If necessary, continue baking until the center reaches that temperature.

Carefully remove the baking dish from the oven using oven mitts and let the dip rest for 5 minutes. Once the bubbling settles, arrange the 1/4 cup (approximately 35 g) sliced black olives, drained, across the surface in small clusters to resemble dark swamp bubbles. Press them gently into the softened cheese so they stay in place. The surface should look creamy and green, with visible black olive decorations.

Place the baking dish on a heat-safe serving surface and arrange the 8 ounces (227 g) sturdy tortilla chips, for dipping, around it or in a separate serving bowl. Serve while the dip is warm and the melted cheese is soft enough to scoop. The finished dip should be thick enough to cling to a tortilla chip without dripping excessively.