Preheat your oven to 180°C (350°F). Gather your ovenproof dish or small skillet and set aside.
Sauté the minced garlic in a teaspoon of olive oil over medium heat until fragrant, about 30 seconds, filling your kitchen with a warm aroma.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes, stirring occasionally and watching it turn vibrant green.
Drain and chop the artichoke hearts, then fold them into the spinach mixture, combining evenly for a hearty base.
In a mixing bowl, combine the softened cream cheese, sour cream, shredded mozzarella, and grated Parmesan, mixing until smooth and creamy.
Add the garlic, chopped spinach and artichoke mixture, and lemon juice to the cheese blend. Stir well to incorporate all ingredients and season with salt and pepper to taste.
Transfer the creamy mixture into your prepared ovenproof dish, spreading it out evenly with a spatula.
Bake in the oven for 20–25 minutes, until bubbling around the edges and the top turns a light golden brown.
If you prefer a crispier top, broil the dip for an additional 2–3 minutes, keeping a close eye to prevent burning.
Remove from the oven and let sit for 5 minutes. This resting time helps the dip thicken slightly and meld flavors together.
Serve warm with chips, toasted bread, or fresh veggie sticks, and enjoy the creamy, cheesy goodness.