Preheat your oven to 180°C/350°F. Gather all your ingredients so they’re ready to go.
In a large skillet, heat a tablespoon of olive oil over medium heat and sauté the minced garlic until fragrant, about 30 seconds. The aroma should be inviting and the garlic just starting to turn golden.
Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Use a spatula to stir occasionally, and squeeze out any excess water when it’s wilted to keep the dip from becoming watery.
In a mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan, smoked paprika, and a pinch of salt and pepper. Mix until the mixture is smooth and creamy, with a shiny appearance.
Fold in the drained and chopped artichoke hearts, then gently add the cooked spinach mixture. Mix everything thoroughly, ensuring all ingredients are evenly distributed.
Transfer the mixture into a small baking dish or ramekin, smoothing the top with the back of a spoon or spatula. This helps create an even surface for baking.
Bake in the preheated oven for 20-25 minutes, until the dip is bubbling around the edges and the top is lightly golden. The aroma should be rich and cheesy, promising a delicious bite.
Remove the dip from the oven and let it rest for about 5 minutes. This allows it to set slightly and makes serving easier.
Sprinkle a little extra Parmesan or smoked paprika on top for presentation, then serve warm with crusty bread, chips, or veggie sticks. Dip, scoop, and enjoy the cheesy, smoky goodness!