Preheat the oven to 350 degrees. Spray an 8 x 8 baking dish with cooking spray.

Place the cream cheese, sour cream, and garlic in a large bowl and mix well to combine.

Add in the spinach and mix until combined.

Stir in the Parmesan, mozzarella, and Gruyere cheeses and mix well.

Fold in the artichoke hearts.

Add in salt and pepper and mix well.

Pour the dip into the prepared pan and bake for 10 minutes or until it is warm and soft but not too hot.

Remove the dip from the oven.

To make the egg rolls place an egg roll wrapper so that it looks like a diamond. Place 2 tablespoons of the artichoke dip in the middle of the wrapper towards to the bottom.

Take the bottom corner and pull it up over top of the filling. Fold in each of the sides. Roll the wrapper tightly to form the egg roll.

Using a tiny bit of water wet the top triangle of the egg roll wrapper and press it onto the egg roll to seal. Repeat with remaining egg roll wrappers.

When ready to make the egg rolls heat 2 inches of vegetable oil in a Dutch oven or a heavy bottomed skillet with tall sides over medium high heat. Heat until the temperature of the oil is 350 degrees.

Add 3-4 egg rolls to the oil at a time making sure not to crowd the pot.

Fry for 2 minutes then flip the egg rolls and fry for an additional 1-2 mintues or until golden brown.

Use a slotted spoon and remove the egg rolls to a paper towel lined plate. Repeat with remaining egg rolls.

To make the dipping sauce combine the ranch dressing, hot sauce, and Parmesan cheese. Mix well to combine.

To serve, pile the egg rolls on a platter and serve with the dipping sauce. Sprinkle the tops with Parmesan cheese and parsley if desired.