Preheat the oven to 350 degrees.
Grab a medium sauté pan and gently spray it with cooking spray.
Over medium heat, wilt your fresh spinach until you have 1 cup of cooked spinach. Add the sliced garlic into the pan with the spinach. This allows the aroma and flavor to come out of garlic. You do not want the garlic to brown, just slightly warm it with the spinach.
In a large mixing bowl, combine the wilted spinach and garlic, nutritional yeast, Vegenaise mayo, Violife shredded parmesan, Kite Hill cream cheese, salt, sliced artichoke halves. Mix until everything is well combined.
Gently spray a small 6-inch round pan with cooking spray. Add the spinach artichoke mixture.
Top with a little more grated parmesan and a sprinkle of vegan mozzarella.
Bake covered at 350 for 20 minutes. Remove foil and broil for 2-3 minutes to get a slight crisp on the top.
Serve and enjoy!