Using a large stock pot or Dutch oven, add olive oil and place over medium-high heat. Once hot, add garlic and onions; saute for 5-6 minutes, stirring occasionally, or until onions begin to soften.

Add frozen spinach, artichoke hearts, stock and lemon juice; stir and bring to a boil over high heat.

Lower heat and let simmer uncovered for 30 minutes.

Cut cream cheese into several pieces; add cream cheese and Parmesan to pot. Let simmer for 5 more minutes.

Using an immersion blender, puree until completely smooth.

Before serving, garnish each bowl with a dollop of sour cream and chopped chives.