# Components:
→ Vegetables
01 - 1 (14 oz) can artichoke hearts, drained and chopped
02 - 5 oz frozen spinach, thawed and well-drained
03 - 2 cloves garlic, minced
→ Dairy & Cheese
04 - 8 oz cream cheese, softened
05 - 1/2 cup sour cream
06 - 1/4 cup mayonnaise
07 - 1 cup grated mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
→ Seasonings
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
11 - 1/4 teaspoon crushed red pepper flakes (optional)
→ For Serving
12 - 1 baguette, sliced into 1/2 inch rounds
13 - 2 tablespoons olive oil
# Directions:
01 - Set the oven temperature to 375°F.
02 - In a large mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth.
03 - Add mozzarella, Parmesan, garlic, spinach, artichoke hearts, salt, black pepper, and red pepper flakes if using. Stir thoroughly to combine.
04 - Spread the mixture evenly into a medium baking dish.
05 - Bake for 20 to 25 minutes until the dip is bubbly and lightly golden on top.
06 - Place baguette slices on a baking sheet and brush lightly with olive oil.
07 - Toast in the oven for 8 to 10 minutes until crisp and golden.
08 - Serve the warm dip immediately alongside the toasted baguette slices.
