Preheat your oven to 180°C (350°F) to get it ready for baking.
Chop the fresh spinach coarsely and squeeze out any excess water to prevent sogginess.
Drain the artichoke hearts well and chop them into small, bite-sized pieces.
In a large mixing bowl, soften the cream cheese and whisk it together with sour cream and freshly grated Parmesan until smooth and creamy.
Gently fold in the chopped spinach, artichokes, and minced garlic into the cheese mixture using a silicone spatula.
Add a splash of olive oil and season with salt and pepper to taste, then mix gently to combine all flavors.
Transfer the mixture into a baking dish, smoothing the top with the spatula to create an even surface.
Bake in the preheated oven for 20-25 minutes until the dip is bubbling around the edges and the top is golden brown.
Once out of the oven, sprinkle with additional Parmesan or drizzle with a little olive oil if desired, and let cool slightly.
Serve the dip warm with chips, bread, or fresh vegetables for dipping and enjoy the creamy, bubbly goodness.
