Preheat your oven to 180°C (350°F) and gather all your ingredients.
Melt a tablespoon of butter in a skillet over medium heat, filling your kitchen with a warm, fragrant aroma.
Add minced garlic to the skillet and sauté for about 1 minute until fragrant, hearing a gentle sizzle.
Stir in the chopped spinach and cook until wilted, which takes about 3 minutes, watching it turn bright green and soften.
Drain the chopped artichoke hearts to remove excess moisture, then fold them into the spinach mixture.
Add the softened cream cheese, sour cream, and grated Parmesan to the skillet, stirring until the mixture is smooth and creamy, about 2-3 minutes.
Season with salt, pepper, and a pinch of freshly grated nutmeg, tasting and adjusting the seasoning as needed.
Transfer the creamy mixture into a baking dish, spreading it evenly with a spatula or back of a spoon.
Bake in the preheated oven for 20-25 minutes until bubbling around the edges and a golden crust forms on top.
Remove from the oven, let it rest for about 5 minutes, and then serve warm with chips, bread, or vegetables for dipping.
