Preheat your oven to 180°C (350°F) and lightly grease your oven-safe dish.
In a skillet, warm the olive oil over medium heat and add the minced garlic. Cook until fragrant and slightly golden, about 30 seconds—your kitchen will fill with a sweet, roasted aroma.
Add the chopped fresh spinach to the skillet. Cook until wilted and dark green, about 3-4 minutes, stirring occasionally. Turn off the heat and let it cool slightly, then squeeze out as much excess moisture as possible using a clean towel—this prevents watery dip.
In a mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan, and shredded mozzarella. Mix until smooth and creamy, using a spatula or spoon.
Fold in the drained, chopped artichoke hearts and the cooked spinach. Add a splash of lemon juice, salt, and pepper, then taste and adjust the seasoning as needed. The mixture should be vibrant and well-blended.
Transfer the mixture to your prepared dish, spreading it out evenly with a spatula. Smooth the top to prepare for baking.
Bake in the preheated oven for 20 minutes, until the dip is bubbling around the edges and the top is golden brown. The cheese should be melted and slightly crisp on top.
Remove the dip from the oven and let it rest for 5 minutes—this helps it set and makes serving easier.
Serve the warm dip with pita chips, toasted baguette slices, or fresh veggie sticks. Expect a creamy, cheesy texture with a delightful crispy top and fragrant roasted garlic aroma.