Grease a 8x10 baking dish (or something close to that) with softened butter. Set aside. Preheat oven to 375℉.

Heat a large skillet over medium-high heat and add the olive oil. Add the garlic and sauté for 30 seconds or until fragrant. Add the spinach and sauté until wilted. Let cool completely. Once cooled, move all the spinach to one side of the pan and press out the water using paper towels. Alternately, you can put the spinach in a dish towel and squeeze out all of the water. You need the spinach to be very dry so it doesn't make the dip watery!

In the meantime, make the dip. Combine the cream cheese, sour cream, bacon, and sun-dried tomatoes in a bowl and mix to combine. Add the spinach, ⅔ of the cheddar, ⅔ of the fontina, the parmesan, and salt and pepper. Mix until combined.

Add to the prepared baking dish and top with the remaining cheese. Bake for 30 minutes or until golden and bubbly.

While dip is baking, make the garlic bread dippers. In a small saucepan, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes or until fragrant. Slice a baguette in half lengthwise and brush the garlic butter over the bread. Sprinkle with desired amount of parmesan. Place on a baking sheet. In the last 10 minutes of the dip baking, bake the garlic bread until warmed through. Let cool for a couple minutes, then sprinkle with the chopped parsley, and cut into pieces.

Garnish the dip with extra chopped bacon, a sprinkle of grated parmesan, and chopped parsley. Serve with the garlic bread dippers!