Thaw the frozen spinach by placing the package in a large bowl of warm water for 1-2 minutes. Remove the spinach from its package and place in a colander over a bowl or in your sink. Use your hands to squeeze as much liquid as possible from the spinach, then place back in the colander.
If using fresh spinach, remove it from its package to a large cutting board and give it a good rough chop, set aside.
Drain the quartered artichoke hearts and pour them out onto a cutting board. Roughly chop the artichokes into small pieces.
Heat the butter in a large skillet or pot over medium heat.
Once the butter is melted add in the garlic, red pepper flakes, Italian seasoning, and salt. Stir constantly for one minute.
Turn the heat to low and add in the cream cheese, sour cream, and mayonnaise. Cook, stirring constantly for 2-3 minutes until the cheese is melted and smooth.
Stir in the spinach, artichokes, and 1 cup of the parmesan cheese. Stir well to break up the spinach into the dip. Once everything is well combined remove from the heat.
OPTIONAL: Add the remaining parmesan to the top of the dip, place under your oven broiler for 3-4 minutes until bubbly. If you want to skip this step, just stir the rest of the cheese into the dip.
Serve immediately with your favorite dippers like tortilla chips, toasted french bread, carrots, celery, and bell pepper strips.
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Notes
NOTE: If using frozen spinach it is IMPORTANT to squeeze all of the liquid out of it after it thaws, otherwise your dip will be watery!NOTE: You can use fresh baby spinach in this recipe, chop it up roughly, and stir in at the same time you would the frozen spinach.NOTE: This dip does not freeze well! It can be made up to 3 days ahead and stored in the refrigerator in an airtight container once it has cooled. To reheat, pour the dip into a microwave safe dish and heat for 3-5 minutes, or pour into a medium pan and heat, stirring occasionally for 5-10 minutes.