Preheat your oven to 180°C (350°F). Find a baking dish or ovenproof skillet ready for baking.
In a skillet over medium heat, warm the olive oil and sauté the minced garlic until fragrant, about 30 seconds. You’ll notice the aroma filling the kitchen and the garlic turning slightly golden.
Add the fresh spinach to the skillet and cook, stirring, until wilted and vibrant green, about 2 minutes. Squeeze out excess moisture with a paper towel to keep the dip creamy and prevent it from becoming watery.
Drain the artichoke hearts well and roughly chop them. Stir the chopped artichokes into the wilted spinach mixture, combining everything evenly.
In a mixing bowl, combine the softened cream cheese, grated Parmesan, and shredded mozzarella. Mix until smooth and creamy—this creates the cheesy base that melts beautifully during baking.
Fold the spinach and artichoke mixture into the cheese blend, stirring gently to combine. Squeeze a little fresh lemon juice over the mixture to add brightness and balance the richness. Season with salt and pepper to taste.
Transfer the entire mixture into your prepared baking dish, spreading it out with a spatula to create an even top. Place it in the oven.
Bake for 20-25 minutes, until the dip is bubbling around the edges and the top is lightly golden and melty. The aroma of garlic, cheese, and smoky artichoke fills the air.
If the top isn’t golden enough, broil on high for 2-3 minutes, keeping a close eye so it doesn’t burn. You want a slightly crispy, bubbly surface.
Remove from the oven and let the dip rest for 5 minutes to settle. Serve warm with chips, bread, or crunchy vegetables for dipping. Enjoy the creamy, cheesy goodness that’s perfect for sharing!