Stovetop Spinach Artichoke Dip
Ingredients
- 1 large sourdough boule or other round country loaf (about 10" in diameter)
- 5 Tbsp. extra-virgin olive oil, divided
- Kosher salt
- 4 Tbsp. unsalted butter
- 6 garlic cloves, finely grated
- 2 15-oz. cans artichoke hearts, drained, quartered
- 10 oz. baby spinach or frozen chopped spinach, thawed
- 1½ tsp. (or more) kosher salt
- 16 oz. cream cheese, cut into 1"-thick slices
- 3½ oz. finely grated Parmesan (about 1 cup), plus more
- 1 tsp. freshly ground black pepper, plus more
- Chips (for serving; optional)
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