Preheat your oven to 180°C / 356°F. Prepare a small baking dish, about 20 cm (8 inches) in diameter.
Heat a splash of olive oil in a large sauté pan over medium heat. Add minced garlic and cook until fragrant, about 30 seconds, filling your kitchen with a warm, aromatic scent.
Add fresh spinach to the pan and cook until wilted and dark green, about 2-3 minutes. Use tongs or a spoon to stir and ensure even wilting. Remove from heat and let it cool slightly.
Chop the drained artichoke hearts into bite-sized pieces, then transfer them to a mixing bowl.
In the same bowl, combine softened cream cheese, mayonnaise, grated cheese, lemon juice, and a pinch of salt and pepper. Whisk or stir until the mixture is smooth and creamy.
Fold the slightly cooled spinach into the cheese mixture, ensuring everything is evenly incorporated. Taste and adjust the seasoning if needed.
Transfer the mixture into your prepared baking dish, spreading it out evenly. Sprinkle a little extra cheese on top if desired for a golden crust.
Bake in the preheated oven for 20-25 minutes, until bubbling around the edges and the top is golden brown. Listen for a gentle bubbling sound and watch for a slightly crispy surface.
Remove the dish from the oven and let it rest for 5 minutes. The dip will settle slightly, and its cheesy aroma will be irresistible.
Serve the dip warm with slices of crusty bread, crispy crackers, or fresh vegetable sticks. The creamy, cheesy texture paired with the bright notes of lemon makes each bite satisfying.
