Preheat your oven to 180°C (350°F) to get it ready for baking.
Melt the butter in a skillet over medium heat until it begins to foam and smell fragrant. Add the minced garlic and cook for about 30 seconds until it becomes aromatic.
Stir in the chopped spinach and cook until wilted, about 2 minutes, watching for vibrant green color and a slight shrivel of the leaves.
Drain and chop the artichoke hearts, then add them to the skillet. Cook for another minute, allowing their nutty aroma to mingle with the garlic and spinach.
In a mixing bowl, combine the softened cream cheese, sour cream, grated Parmesan, and a pinch of nutmeg. Mix until smooth and creamy, with a slight sheen.
Fold the cooked spinach and artichoke mixture into the cheese blend, stirring gently until evenly incorporated.
Transfer the mixture into a baking dish, spreading it out evenly with a spatula.
Bake in the preheated oven for 20-25 minutes, until the dip is bubbling around the edges and has developed a light golden top.
Remove from the oven and let it rest for 5 minutes, allowing the flavors to settle and the dip to firm up slightly.
Sprinkle lemon zest over the top for a bright, fresh aroma and flavor enhancement.
Serve the warm dip with chips, bread, or vegetable sticks, and enjoy the smoky, cheesy goodness.