Preheat your oven to 180°C (350°F) and set your ovenproof dish nearby.
In a skillet, warm the olive oil over medium heat and add the minced garlic. Sauté for about 1 minute until fragrant, filling the kitchen with a rich aroma.
Add the chopped fresh spinach to the skillet. Cook, stirring occasionally, for 2-3 minutes until the spinach wilts and reduces significantly. Remove excess moisture by squeezing the cooked spinach in a clean towel, then set aside.
Chop the drained artichoke hearts into bite-sized pieces and add them to the spinach. Mix well to combine and distribute evenly.
In a mixing bowl, combine the softened cream cheese, shredded mozzarella, grated Parmesan, and lemon juice. Stir until smooth and creamy, using a spatula to mix thoroughly.
Fold the sautéed spinach and chopped artichokes into the cheese mixture until evenly incorporated. Season with salt and pepper to taste, adjusting the flavors as needed.
Transfer the combined mixture into your prepared ovenproof dish, spreading it out evenly with the spatula.
Bake in the preheated oven for 20-25 minutes, or until bubbling around the edges and the top turns a light golden brown. Keep an eye on it around the 20-minute mark to prevent overbaking.
Once out of the oven, let the dip rest for about 5 minutes. This helps it set slightly and makes serving easier.
Sprinkle with additional Parmesan or chopped herbs if desired, then serve warm with crusty bread, chips, or fresh veggie sticks. Enjoy the gooey, flavorful dip as a cozy appetizer or snack.