Preheat your oven to 375°F (190°C). Set your ovenproof dish or cast-iron skillet aside.
In a skillet over medium heat, melt the butter and add the minced garlic. Cook until fragrant, about 30 seconds, releasing a warm, inviting aroma.
Add the chopped spinach to the skillet and cook, stirring occasionally, until wilted and tender, about 2-3 minutes. The spinach should turn a vibrant green and look slightly glossy.
In a mixing bowl, combine the softened cream cheese, mayonnaise, and grated cheddar cheese. Mix until the mixture is smooth and creamy, with no lumps.
Fold the cooked spinach, chopped artichoke hearts, and lemon juice into the cheese mixture. Mix thoroughly until all ingredients are well incorporated. Taste and season with salt and pepper if needed.
Transfer the mixture into your prepared ovenproof dish or skillet, spreading it out evenly with a spatula. Sprinkle a little extra cheese on top for a golden, bubbly crust.
Bake in the oven for 20-25 minutes, until bubbling around the edges and golden on top. You’ll hear a gentle crackle as the cheese melts and forms a slightly crispy crust.
Remove the dip from the oven and let it rest for 5 minutes. This helps it set slightly and makes serving easier. The aroma should be rich, cheesy, with hints of garlic and lemon filling the room.
Serve the warm spinach artichoke dip with toasted bread, crackers, or veggie sticks. Enjoy the creamy, cheesy goodness with your friends or family.