Garlic sautéed until golden and fragrant sets the stage for handfuls of fresh baby spinach, wilted down and worked into a rich, creamy base alongside chopped artichoke hearts. Red pepper flakes and black pepper add a subtle kick, while the whole mixture bakes up bubbling at the edges with a deep golden, spotted top. It's warm, savory, and packed with texture in every scoop, whether you go for tortilla chips, sliced baguette, or crackers to dig in. This one's a genuinely solid pick for a dairy free spread, easy to bring to game day or a holiday table without anyone noticing what's missing. The spinach and artichokes really shine here, giving the dip that classic tangy, savory pull you want from a warm appetizer.
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Preheat the oven to 375°F (190°C). Lightly grease a 9-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium heat until shimmering. Add the garlic and cook, stirring, until fragrant and just golden at the edges, about 1 minute.
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