Preheat your oven to 180°C (350°F) and prepare a small baking dish or ramekins.
Wash and roughly chop the fresh spinach. If using frozen, thaw thoroughly and squeeze out excess moisture.
Heat a large skillet over medium heat and add a drizzle of olive oil. Sauté the minced garlic until fragrant, about 30 seconds to 1 minute, releasing a warm, aromatic scent.
Add the chopped spinach to the skillet. Cook until wilted and vibrant green, about 2-3 minutes, stirring occasionally. Remove from heat and let cool slightly.
Chop the drained artichoke hearts into small pieces, ensuring they are well incorporated into the mixture later.
In a mixing bowl, combine the softened cream cheese, grated Parmesan, and shredded mozzarella. Mix until smooth and creamy.
Fold the sautéed spinach and chopped artichokes into the cheese mixture, creating a vibrant, textured base.
Add the mayonnaise or sour cream along with a squeeze of fresh lemon juice. Stir to combine evenly, creating a smooth, cohesive mixture.
Season the mixture with salt, pepper, and a pinch of cayenne or smoked paprika, adjusting to taste. Mix well to distribute the flavors.
Transfer the mixture to your prepared baking dish, smoothing the top with a spatula. Sprinkle a little extra cheese on top for a golden crust.
Bake in the oven for 20-25 minutes until bubbling around the edges and golden on top. The smell of melted cheese and toasted topping will fill your kitchen.
Remove the dip from the oven and let it rest for 5 minutes. It will thicken slightly and develop a perfect, creamy consistency with a tempting golden crust. Serve warm with chips, bread, or veggie sticks and enjoy!
