# 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 - ½ cup sour cream
06 - ¼ cup mayonnaise
07 - 1 cup grated mozzarella cheese
08 - ½ cup grated Parmesan cheese
→ Seasonings
09 - ½ teaspoon salt
10 - ¼ teaspoon freshly ground black pepper
11 - ¼ teaspoon crushed red pepper flakes (optional)
→ For Serving
12 - 1 baguette, sliced into ½ inch rounds
13 - 2 tablespoons olive oil
# Method:
01 - Preheat the oven 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 - Transfer the mixture into a medium baking dish and spread evenly.
05 - Bake for 20 to 25 minutes until the dip is bubbling and lightly browned on top.
06 - Arrange baguette slices on a baking sheet and brush lightly with olive oil.
07 - Toast the slices in the oven for 8 to 10 minutes until crisp and golden.
08 - Serve the warm dip immediately alongside the toasted baguette slices.
