Wash the fresh spinach and chop the drained artichoke hearts into bite-sized pieces.

In a crockpot, combine spinach, artichokes, cream cheese, sour cream, mayonnaise, Parmesan cheese, mozzarella cheese, garlic powder, salt, and pepper. Mix until well combined.

Cover and cook on low for 2 hours or on high for 1 hour. Stir occasionally to ensure even cooking.

Check the consistency; if too thick, add a splash of milk until desired creaminess is achieved.

Serve warm with tortilla chips, sliced baguette, or fresh vegetables for dipping.