Preheat your oven to 200°C (390°F). Toss garlic cloves with olive oil and spread on a small baking sheet. Roast for about 20 minutes until soft and fragrant, smelling sweet and mellow.
While the garlic roasts, drain thawed spinach thoroughly, squeezing out as much moisture as possible. Chop the artichoke hearts into bite-sized pieces and set aside.
In a mixing bowl, combine softened cream cheese and shredded mozzarella. Mix with a spatula until smooth and creamy.
Once the garlic is roasted and cool enough to handle, squeeze the soft garlic out of the skins and add to the cheese mixture. Mix well.
Add the chopped artichokes, drained spinach, lemon zest, and a pinch of salt to the bowl. Gently fold everything together until evenly combined.
Transfer the mixture into a small baking dish, smoothing the top with a spatula for even baking.
Bake in the preheated oven for 20-25 minutes until bubbling around the edges and lightly golden on top. The aroma of roasted garlic and melted cheese will fill your kitchen.
Remove from the oven and let sit for 5 minutes to thicken slightly. The dip should be hot, creamy, and invitingly bubbly.
Serve warm with slices of crusty bread, crackers, or veggie sticks, enjoying the rich, gooey texture and bright flavor from the lemon zest.
