Preheat your oven to 375°F while you prep veggies.

Heat a drizzle of olive oil in a skillet over medium; add fresh spinach and cook until wilted and bright green, about 2 minutes.

Transfer spinach to a bowl; fold in cream cheese, sour cream, mayo, mozzarella, and Parmesan until smooth.

Stir in chopped marinated artichoke hearts, minced garlic, salt, and pepper until evenly distributed.

Slice off the top of your sourdough loaf and scoop out the interior, leaving a sturdy ½-inch shell.

Brush inside of the hollowed loaf with olive oil or melted butter; toast in the oven for 5 minutes until golden.

Spoon the spinach artichoke dip into the bread bowl, press down gently, bake for 15 minutes until cheese is bubbly.

Sprinkle chopped parsley and red pepper flakes on top, return to oven for 2 minutes if needed, then serve hot.