Break 4 ounces feta into pieces (if using a block) and place in food processor with 1 tablespoon of olive oil, 2 ounces of the softened cream cheese and a pinch of salt & pepper.
Blend until smooth and creamy, about 3-5 minutes, scraping the sides of the bowl as needed. (This comes out to a very full 1/2 cup of whipped feta).
Preheat oven to 350ºF.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and 10 ounces fresh baby spinach and cook until spinach is wilted. (You may need to do this in 2 batches, depending on how big your pan is; the spinach will cook down quite a bit). Remove from heat, and set aside.
In a mixing bowl, combine the whipped feta, remaining 6 ounces of softened cream cheese, and 1/4 cup sour cream, and stir until smooth and creamy.
Stir in the 14 ounces of chopped artichokes, 3/4 cup parmesan cheese, 1/2 cup mozzarella cheese, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon cayenne pepper and cooked spinach and mix thoroughly.
Spread mixture into baking dish.
Bake for 20 minutes or until bubbly.
Serve with tortilla chips, cracker or baguette slices.
