1. Preheat oven to 375°F (190°C).

2. Slice off the top third of the sourdough loaf and hollow out the center, leaving a 1-inch border.

3. In a mixing bowl combine cream cheese, sour cream, garlic, salt, and pepper until smooth.

4. Fold in spinach, artichoke hearts, mozzarella, and parmesan until evenly mixed.

5. Spoon the dip mixture into the hollowed sourdough loaf.

6. Place the filled loaf on a parchment-lined baking sheet.

7. Bake for 25-30 minutes until the top is golden and bubbly.

8. Toast the reserved bread pieces on the baking sheet during the last 15 minutes of bake time.

9. Let the bread bowl rest 5-10 minutes before serving.

10. Serve with toasted bread chunks and fresh vegetables for dipping.