# Components:
→ Vegetables
01 - 1 can (14 oz) 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 tsp salt
10 - 1/4 tsp freshly ground black pepper
11 - 1/4 tsp crushed red pepper flakes (optional)
→ For Serving
12 - 1 baguette, sliced into 1/2 inch rounds
13 - 2 tbsp olive oil
# Directions:
01 - Set oven to 375°F (190°C) to prepare for baking.
02 - In a large bowl, mix cream cheese, sour cream, and mayonnaise until smooth.
03 - Stir in mozzarella, Parmesan, garlic, spinach, artichoke hearts, salt, pepper, and red pepper flakes until evenly combined.
04 - Transfer mixture to a medium baking dish and spread evenly.
05 - Bake dip for 20 to 25 minutes until bubbly and topping turns lightly golden.
06 - Arrange baguette slices on a baking sheet and brush lightly with olive oil.
07 - Toast the baguette slices in the oven for 8 to 10 minutes until crisp and golden.
08 - Serve warm dip immediately accompanied by toasted baguette slices.
