This creamy, oven-baked dip layers garlic, tangy sour cream, and melty mozzarella and Parmesan into a rich base loaded with chopped artichoke hearts and well-drained spinach. It bakes up bubbling at the edges with a golden, cheesy top that's practically made for scooping. The garlic gets its start in a quick skillet sauté, building real depth before everything gets folded together and finished in the oven. Every ingredient here — from the artichokes to the two kinds of cheese — is naturally at home on a vegetarian table, no meat or fish in sight. Serve it warm with crackers or bread for dipping, and it disappears fast at any gathering. This is a reliable, crowd-pleasing pick to add to your vegetarian appetizer rotation.
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Learn more →8 servings
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish and set aside.
Melt the butter in a large skillet over medium heat. Add the garlic and cook, stirring frequently, until fragrant and just softened, about 1 minute.
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