Preheat your oven to 180°C (350°F). Grab a baking dish about 20cm (8 inches) wide to hold your dip.
Melt the butter in a skillet over medium heat, filling your kitchen with a warm, buttery aroma. Add the minced garlic and cook for about 30 seconds until fragrant, stirring gently.
Stir in the drained, chopped spinach and cook for about 2 minutes until it turns vibrant and wilted, releasing a fresh, earthy scent. Remove from heat and set aside.
In a mixing bowl, combine the softened cream cheese, sour cream, and shredded cheese. Mix until smooth and creamy, with no lumps remaining.
Fold the cooked spinach and garlic into the cheese mixture, ensuring everything is evenly incorporated. Add the chopped artichoke hearts and season with salt, pepper, and a dash of hot sauce if you like some heat.
Transfer the mixture into your prepared baking dish, spreading it out evenly with a spatula. Sprinkle a little extra shredded cheese on top for a cheesy crust.
Bake in the preheated oven for 20-25 minutes, until bubbling around the edges and golden on top. The aroma of melted cheese and garlic will fill your kitchen.
Remove from oven and let the dip rest for about 5 minutes — this helps it set up slightly and makes serving easier. The top should be beautifully golden and bubbly.
Serve the warm dip with crusty bread slices, crackers, or veggie sticks. Enjoy the creamy, cheesy goodness with friends or family!