Begin by removing the spinach from the bag and roughly chopping. Drain the artichoke hearts and chop those as well; set aside.

In a large bowl, combine the cream cheese and sour cream with an electric mixer until smooth and mixed. Stir in spinach leaves, artichoke hearts, minced garlic mozzarella cheese, and parmesan cheese. Add salt and pepper to your liking.

Grease a muffin tin and place a wonton wrapper in each cup. Use a tablespoon-sized cookie scoop to place a heaping scoop of dip in each cup.

Bake 350° for 15 minutes, or until cups are golden brown and dip is bubbly. Repeat with remaining dip. Serve and enjoy!