Preheat your oven to 180°C (350°F) and lightly grease a baking dish.
In a skillet, melt the butter over medium heat, listening for a gentle sizzle and watching it turn slightly frothy.
Add the minced garlic and cook for about 1 minute until fragrant; it should become golden and fill the kitchen with a warm aroma.
Stir in the chopped spinach, cooking for 2-3 minutes until it wilts and reduces significantly in volume; if using frozen spinach, ensure excess water evaporates and it’s well-drained.
Mix in the chopped artichoke hearts, then add the softened cream cheese and grated Parmesan, stirring continuously until everything melts together into a smooth, creamy mixture—about 3-4 minutes.
Season with salt and pepper, then stir in the lemon juice to brighten the flavors; if the mixture feels too thick, splash in a little milk or cream to loosen it up.
Pour the mixture into your prepared baking dish, spreading it evenly with a spatula.
Bake for 15-20 minutes until the dip is bubbly, the top is golden, and it emits a tempting cheesy aroma.
Remove from the oven and let it rest for 5 minutes; this helps it set and makes serving easier.
Serve warm with crusty bread, chips, or vegetable sticks, and enjoy the creamy, cheesy goodness.