In a large skillet over medium heat, warm the olive oil or butter. Add the fresh spinach and cook, stirring, until fully wilted, about 2-3 minutes.
Remove the spinach to a strainer or colander and press or squeeze out as much excess moisture as possible. Chop if desired and set aside.
In the same skillet, add a splash more oil if needed. Sauté the diced onion for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the chopped artichokes and cook for 2-3 minutes to warm through and remove any excess moisture.
Preheat oven to 375°F (190°C).
In the same skillet, combine the softened cream cheese, sour cream, and Boursin cheese until smooth. Stir in the parmesan and half of the mozzarella.
Fold in the cooked spinach, onion, garlic, artichokes, and gently fold in the jumbo lump crab meat. Season with bayou city all purpose, salt, pepper, and a squeeze of fresh lemon juice if desired.
Transfer the dip to an oven-safe baking dish and sprinkle the remaining mozzarella over the top. Bake for 20-25 minutes, or until hot and bubbly and the top is golden brown.
Let cool for a few minutes before serving. Serve warm with toasted baguette slices, tortilla chips, pita, or fresh veggies.
