Mix ingredients for spice mix together in small bowl.
De-stem (remove the tough stem) from each leaf of spinach and save for later or discard. Tear the leaves into bite-sized pieces. (this step is not necessary if you are using baby spinach)
Heat olive oil in a medium non-stick skillet over medium heat. Add spinach and chopped garlic along with ¼ tsp of salt and ¼ tsp of pepper, stirring and turning until fully cooked (the spinach will be wilted and soft).
Remove spinach from heat, transfer to a bowl, and let cool completely.
When cool enough to handle, squeeze spinach dry and chop finely to a rough paste. Alternatively, you can use a food processor, pulsing to chop the spinach.
Add spinach to bowl with sour cream, cream cheese, minced green onions, and spice mix. Fold/mix together to combine. Serve immediately or chill for up to 24 hours before serving.
Serve with corn chips, pretzel or pita chips, bread cubes, baby carrots, or use as a bagel spread.