Begin by preheating the oven to 350°F and grease a medium baking dish with 1 tablespoon of olive oil.

Next, line a baking sheet with parchment paper and arrange the tortilla wedges without overcrowding, sprinkle with garlic powder and sea salt, and bake until crispy and golden brown, about 8-10 minutes. Stir halfway through for even crispiness.

While the tortillas are baking, heat the remaining olive oil in a skillet over medium heat. Add the garlic and cook until fragrant, about 1 minute. Stir in the spinach and basil, season with salt and pepper, and cook until wilted, about 4-5 minutes.

Next, combine the spinach mixture with artichokes, sour cream, cream cheese, Parmesan, and ½ cup of mozzarella in a bowl. Season to taste and mix until smooth.

Spread the mixture into the prepared baking dish, top with the remaining Mozzarella, and bake until golden brown and bubbly, about 25-30 minutes.

Serve immediately with the toasted tortilla chips.