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Preheat oven to 375 degrees. Heat oil in skillet. Add onion and cook until softened. Add garlic and cook for 1 minute. Remove from heat and let cool.
In a food processor, combine the artichoke hearts, spinach, sour cream, mayo, cream cheese, mozzarella, salt, and pepper. Process until smooth. Add the cooled onion mixture and pulse a few times to combine.
At this point, you can refrigerate dip up to 3 days before baking.
Transfer mixture into 8 inch glass square baking dish or 9 inch glass pie plate that has been lightly coated with cooking spray. Bake until heated through, 20-25 minutes. Serve hot.
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