Warm olive oil in a large skillet over medium heat until shimmering. Add minced garlic, stirring frequently to prevent burning. Sauté for about 1 minute, or until the garlic turns a light golden color and releases its aroma. Adjust heat if necessary to avoid browning too quickly.

Place the chopped spinach into the preheated skillet over medium heat. Cook for 2-3 minutes, stirring frequently to ensure the spinach wilts evenly and does not stick to the pan. The spinach should become vibrant green and tender, releasing a fresh aroma as it cooks. Adjust the heat if necessary to prevent burning.

Take the skillet off the heat and carefully transfer the cooked spinach into a separate bowl. Let it rest for about five minutes to cool slightly. This cooling period helps prevent the yogurt from curdling when mixed in the next step, ensuring a smooth and creamy dip.

In a large mixing bowl, combine the cooked spinach, chopped artichoke hearts, and plain yogurt. Stir thoroughly until the mixture is smooth and the yogurt is evenly distributed, ensuring it coats the spinach and artichoke hearts completely. The mixture should appear creamy and well-blended, with no visible clumps of yogurt or uneven distribution of ingredients.

Add the grated Parmesan cheese, lemon juice, salt, and black pepper to the mixture. Stir gently but thoroughly, ensuring the cheese melts slightly and the lemon juice is evenly incorporated. Continue mixing until the dip achieves a smooth consistency, with the salt and pepper evenly distributed, enhancing the overall taste and texture.

To introduce a spicy element, sprinkle red pepper flakes over the mixture. Start with a small amount, then taste and adjust according to your heat preference. Stir thoroughly to ensure even distribution. The flakes should be visible throughout, adding a vibrant touch. Be cautious not to overpower the other flavors.

Carefully transfer the prepared mixture into an oven-safe dish, ensuring it is spread out evenly across the surface. This step is crucial for achieving uniform baking, allowing the top layer to develop a consistent golden-brown color. Use a spatula to smooth out any uneven areas, ensuring the dip cooks evenly throughout.

Preheat your oven to 350 F (175 C). Place the prepared dish in the oven on the center rack. Bake for 15-20 minutes, watching for the top to become lightly browned and the edges to bubble gently. The aroma should be inviting, indicating the dip is ready to serve.

Once the dip is removed from the oven, allow it to rest for about five minutes. This brief cooling period helps the dip to firm up slightly, making it easier to serve. Additionally, it gives the flavors a chance to integrate more fully, enhancing the overall taste experience.

Transfer the warm spinach artichoke dip to a serving bowl. Pair it with your preferred dippers, such as crispy pita chips or fresh vegetable sticks. The dip should be creamy and smooth, with a hint of tanginess from the yogurt. Serve immediately to maintain its warmth and inviting aroma.