Finely chop the garlic, spinach and green onion.
In a small saute pan, heat olive oil and once it begins to shimmer, add garlic, spinach and green onion. Saute until spinach is fully cooked and very wilty.
While the garlic/onion/spinach mixture is cooking, combine the mayo, cream cheese and feta in a large, heat safe bowl.
Roughly chop the marinated artichoke hearts and add to the mayo/cream cheese mixture.
When the garlic/onion/spinach mixture is done, remove from heat add to the mayo/cream cheese mixture.
Stir thoroughly to combine.
The heat of the cooked vegetables will melt the cream cheese/mayo mixture. At this point, the dip can be enjoyed warm.
Leftovers should be refrigerated.
The dip will solidify, and can either be enjoyed as a chilled spread, or reheated in the microwave if you wish for a hot dip.