Bring a large pot of salted water to a boil. Carefully add the fresh spinach and blanch for about 30 seconds, just until wilted and vibrant green. Immediately transfer to ice water to stop cooking, then chop finely after cooling.

In a large mixing bowl, combine the blanched spinach, chopped artichoke hearts, softened cream cheese, and crumbled goat cheese. Add grated Parmesan, shredded mozzarella, minced garlic, salt, and pepper. Mix thoroughly until well-blended.

Preheat your oven to 375°F (190°C). Transfer the mixture into a greased baking dish and bake for 25 minutes or until the top is bubbling and lightly golden.

Remove from the oven and let it cool for a few minutes. Serve warm with dippers like crackers or fresh vegetable sticks.