Preheat oven to 350 degrees F.
Melt 1 tablespoon butter in a sauté pan then add and sauté 1 can of artichokes, 10 ounces chopped spinach, 1 green onion, and 2 cloves minced garlic over a medium low heat for about 5 minutes.
Add in the 8 ounces cream cheese and mix until all of the ingredients are evenly incorporated.
Turn off the heat and fold in the 1 cup mozzarella and ⅛ cup parmesan. Salt and pepper to taste. Let the stuffing cool.
Cut the baguette into 4 equal pieces. Using a long sharp knife, hollow out the inside of the baguette, leaving some bread along the edges.
Stuff the bread sections with the spinach and artichoke dip stuffing, packing in the dip as much as possible. I suggest a piping bag or a zip top bag with the corner cut off.
Place the baguette on a large cutting board, lining up the pieces to form the baguette. Carefully cut the baguette into 1 ½” slices.
Melt the remaining 1 tablespoon butter and combine it with the remaining clove of minced garlic. Brush bread with the garlic butter sauce.
Place baguette into foil and wrap to fully cover. Bake for 15 minutes, then bake for 5 minutes until bread has browned.
Remove from the oven and top with remaining ⅛ cup parmesan and 1 tablespoon chopped parsley.