Preheat your oven to 180°C (350°F) and select a small baking dish or cast iron skillet.
In a skillet, sauté the minced garlic in a tablespoon of olive oil over medium heat until fragrant and slightly golden, about 1 minute.
Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes, stirring occasionally. The spinach should turn bright green and soften.
In a mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan, and chopped artichokes. Mix until smooth and well incorporated.
Fold the sautéed spinach and garlic into the cheese mixture, then add a squeeze of fresh lemon juice. Season with salt and pepper to taste.
Transfer the mixture into your prepared baking dish, spreading it evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, until bubbling around the edges and golden on top.
Remove from oven and let it rest for 5 minutes. This helps the dip set slightly and makes it easier to serve.
Serve the warm spinach artichoke dip with crusty bread, pita chips, or fresh vegetable sticks for dipping.