Preheat oven to 400 degrees F.
Heat olive oil over medium heat in a large skillet.
Add spinach and cook until completely wilted.
In a medium bowl, whisk together cream cheese, milk, and pesto.
Add sun dried tomatoes and 1 cup mozzarella shreds and stir to combine.
Spoon into large ramekin or small baking dish.
Top with remaining cup of mozzarella shreds.
Bake in preheated oven for 20-25 minutes, until dip is bubbling and cheese is melted.
Top with additional sun dried tomatoes and pesto.
Serve with pita chips or toasted baguette slices.
Enjoy!