Heat olive oil over medium heat in a large skillet. Add in garlic and spinach. Cook, stirring until spinach has completely wilted. Remove spinach and garlic and place on a cutting board to cool slightly.
Drain artichoke hearts and chop into small pieces. Chop cooked spinach and garlic into small pieces. Add artichokes, spinach and garlic back to the hot pan and cook to remove any excess moisture, being careful not to burn the garlic. Sprinkle in basil, salt, pepper, and onion powder.
Melt in cream cheese, sour cream, and 1/2 cup parmesan cheese into the veggies until fully melted and smooth. Transfer to oven-safe dish and top with remaining parmesan cheese.
Broil until cheese has melted and dip is bubbly. Serve hot with chips, pita bread and/or veggies.