Garlicky sautéed spinach and roughly chopped artichoke hearts fold into a rich, tangy base of cream cheese and sour cream, studded with plenty of melty mozzarella and nutty Parmesan. A pinch of crushed red pepper flakes keeps things lively against all that creaminess, and the top bakes up golden, bubbling, and spotted with brown. Straight from the oven, it's the kind of bubbling, spoonable dip that disappears fast at any gathering. Scoop it up with tortilla chips, sliced baguette, or crackers, and you've got a crowd-pleasing appetizer that fits right into a vegetarian spread without a second thought.
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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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