Preheat your oven to 180°C (350°F). Grab a small oven-safe dish to hold your dip.
Thaw the frozen spinach in the microwave or on the counter, then squeeze out all excess water. Roughly chop or break it apart with your hands.
Drain the artichoke hearts well, then chop them into bite-sized pieces. Set aside.
In a mixing bowl, combine the softened cream cheese, sour cream, shredded cheese, and lemon juice. Mix until smooth and creamy, with no lumps.
Add the drained spinach and chopped artichokes to the cheese mixture. Stir thoroughly to evenly distribute all ingredients.
Season with salt and pepper to taste, then give everything a final good stir.
Transfer the mixture into your prepared oven-safe dish, spreading it out evenly with a spatula or spoon. Sprinkle a little extra cheese on top if desired.
Bake in the oven for about 20 minutes, until the dip is bubbling around the edges and the top is golden brown.
Once baked, remove from the oven and let it rest for 5 minutes. This helps the dip set and makes serving easier.
Serve the warm spinach artichoke dip with your favorite dippers like baguette slices, chips, or veggie sticks.