Preheat oven to 400°. Spread the artichoke hearts on a sheet pan, drizzle with olive oil and season with salt and pepper. Roast until browning in spots, about 20-25 minutes.
Using either a stand mixer or a hand mixer, combine the cream cheese, parmesan, lemon zest, lemon juice, Mrs. Dash, salt and pepper. Mix until smooth.
When the artichoke hearts are done, allow them to cool for a few minutes. Chop them coarsely and, using a spoon or a spatula, gently fold the chopped artichoke hearts into the cream cheese mixture.
Flavors will develop after a few hours in the refrigerator. Removing the spread from the fridge about twenty minutes before serving will give it time to soften. Serve with baguette slices, Triscuits, or other sturdy crackers.