Artichokes evenly in bottoms of 60 ramekins (12 for trial size) sprayed with no stick cooking spray.
Cream cheese and dressing in large bowl of electric mixer fitted with paddle attachment until well blended. Add spinach, garlic, lemon juice and pepper; mix well. Divide mixture among ramekins and spread evenly over artichokes.
In 325°F convection oven for 20 to 30 minutes or until thoroughly heated (140°F).