Preheat your oven to 180°C (350°F) and find a small ovenproof dish or ramekin.
In a mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Whisk until the mixture is smooth and creamy, with no lumps, and the aroma of dairy fills the air.
Add the chopped cooked spinach and drained, chopped artichoke hearts to the bowl. Stir gently to evenly distribute the vegetables throughout the creamy base, watching as the mixture thickens slightly and takes on a vibrant green and artichoke hue.
Stir in the minced garlic, grated cheese, and a squeeze of fresh lemon juice. Mix well until everything is combined and fragrant—the garlic releases its aroma, and the cheese melts slightly into the mixture.
Season with salt and pepper, then taste and adjust the seasoning as needed. The mixture should be flavorful with a hint of brightness from the lemon.
Transfer the mixture into your prepared ovenproof dish, spreading it evenly with a spatula. It should be smooth and level on top, ready for baking.
Bake in the preheated oven for about 20 minutes, or until the dip is bubbling around the edges and has developed a golden-brown crust on top. The aroma of melted cheese and roasted garlic fills the kitchen.
Remove from the oven and let it sit for 5 minutes to set. The dip will thicken slightly and become even more inviting with a warm, creamy texture.
Garnish with extra grated cheese or fresh herbs if desired, then serve warm with crusty bread, chips, or fresh vegetables for dipping. Enjoy the rich, cheesy goodness that’s perfect for sharing.