Preheat your oven to 180°C (350°F). In a skillet, melt a little butter and sauté the minced garlic until fragrant, about 1 minute, filling your kitchen with a warm, savory aroma.
Add the chopped spinach to the skillet and cook until just wilted, about 2-3 minutes. The vibrant green color will deepen slightly, and you'll notice a gentle aroma of cooked greens.
Stir in the drained, chopped artichoke hearts and cook for another 2 minutes, allowing the flavors to meld and the ingredients to heat through.
Transfer the spinach and artichoke mixture to a mixing bowl. Add the softened cream cheese and sour cream, mixing until smooth and creamy with a spatula.
Stir in the shredded cheese, and season with salt and pepper to taste. The mixture should be cheesy and flavorful, with a balance of tang and richness.
Pour the mixture into a baking dish, spreading it evenly with a spatula. Smooth the top for an even bake, and place it into your preheated oven.
Bake for 20-25 minutes until bubbling around the edges and the top is golden and slightly crispy. The aroma of melted cheese and toasted garlic will fill the air.
Remove the dish from the oven and let it sit for 5 minutes—this helps it set and makes serving easier. You’ll see a bubbly, golden surface inviting you to dig in.
Garnish with chopped parsley or extra cheese if desired, then serve warm with crusty bread, pita chips, or fresh veggie sticks. The creamy, cheesy interior paired with crunchy accompaniments makes every bite satisfying.