Add the spinach and garlic to a medium sauté pan over medium heat. Season with salt and pepper. Continue to cook, stirring frequently, until most of the liquid from the spinach has evaporated (no need to drain), about 3 minutes.

Add artichokes and mix to combine with the spinach.

Reduce heat to low and add cream cheese and gruyere. Using a wooden spoon or spatula, stir until all the cheese has melted, about 3 minutes. Stir in sour cream (or greek yogurt), mayo, and pecorino. Stir so that all the ingredients are incorporated and smooth.

To crisp the dip, broil it for 5 minutes in an oven proof dish (like a pie dish).

Serve with crostini, chips, focaccia and fresh vegetables like zucchini and carrots.