Preheat oven to 350°F.

Line a baking sheet with parchment paper; set aside.

Cook the spinach according to the instructions on the package. Once cooked, press the spinach into a colander to drain out as much water as possible. Set spinach aside.

Using a large sauté pan, add olive oil and place over medium heat. Once hot, add onion and garlic; cook for 4-5 minutes, stirring often.

Add lemon juice, Parmesan cheese, sour cream, cream cheese, diced artichokes, salt, paprika, ½ cup of Monterey Jack cheese and drained spinach. Reduce heat to medium-low and continue cooking until mixture begins to simmer (~5 minutes).

Cut a large wedge out of the top of the loaf of bread. Pull out additional bread from center to create space for dip.

Spread dip into the loaf of bread. Sprinkle remaining cheese evenly over top.

Bake at 350°F for 15-20 minutes, or until cheese has melted and begun to turn light golden brown. (Tip: If needed, turn the broiler on for the last few minutes to really get the top golden brown. Just watch it closely to ensure it doesn’t burn!)

Let bread cool for 5 minutes before slicing.