Spinach and Artichoke Dip with Toasted Baguette

Preheat your oven to 375°F (190°C). Lightly grease a 1-quart baking dish with cooking spray or butter.

Place the chopped spinach in a skillet over medium heat with a splash of water. Cook until wilted, then transfer to a clean kitchen towel and squeeze out as much liquid as possible. This is crucial to prevent a watery dip.

In a large mixing bowl, beat the softened cream cheese until smooth. Stir in the sour cream, mayonnaise, minced garlic, Parmesan cheese, and half of the mozzarella cheese.

Fold in the squeezed spinach and chopped artichoke hearts until evenly distributed. Season with a pinch of salt and cracked black pepper.

Spread the mixture into the prepared baking dish and top with the remaining mozzarella cheese.

Slice the baguette into 1/2-inch rounds. Arrange them on a baking sheet and brush lightly with olive oil.

Bake the dip for 20-25 minutes until the cheese is bubbling and the top is lightly browned. Place the baguette slices in the oven for the final 8-10 minutes of baking until they are golden and crisp.

Serve the dip hot immediately with the toasted baguette slices.