In a large cast iron skillet, heat 1 tablespoon of olive oil over medium heat. Add diced sweet onion and sauté for 2-3 minutes until translucent.

Stir in 3 minced garlic cloves and continue cooking for 1 minute until aromatic.

Pour in ¼ cup of dry white wine, scraping any browned bits. Let it simmer for 2 minutes until mostly evaporated.

Stir in 1 package of thawed spinach and 1 can of artichoke hearts. Cook for about 4 minutes until heated through.

Add 8 ounces of cubed cream cheese and 1 cup of sour cream, stirring until melted and creamy (about 5 minutes).

Remove from heat and fold in ½ cup of Parmesan cheese. Season with kosher salt and pepper to taste.

Sprinkle 1.5 cups of shredded mozzarella over the top.

Preheat the oven to broil. Broil for approximately 3-5 minutes until golden brown and bubbly.

Let cool slightly and serve warm with tortilla chips, pita chips, or fresh vegetable sticks.