Grate the block of Parmesan cheese. Set aside.

Drain and rinse the marinated artichoke hearts. Then rough chop and set aside.

Drain the jalapenos and chop. Set aside.

Stack up the spinach and slice in half. Use a little bit more than half a bag of spinach.

Pre-heat the oven to 350 degrees.

In a saute pan on Medium heat add the olive oil. Once the oil is warm add the butter. Once butter has melted add the garlic and saute for 1 minute. Toss in the onions and saute for 2 minutes until they turn translucent. Add the artichoke hearts and saute for 1 minute. Add in the spinach then flip and fold the spinach over until they are wilted. As soon as they have all wilted down transfer the spinach to a bowl.

Then immediately turn the heat down to the lowest setting and in the same pan add the cream cheese and stir. Add the sour cream and mayonaise. Stir to combine. Add the parmesan cheese and stir until melted. Add the jalapenos and stir. Add the garlic powder. Give it a few shakes of red pepper flakes and mix. Taste and adjust the dip before placing it into the oven. If you would like you can also add some salt & black pepper.

Then transfer to a oven proof pie plate.

Top with two or 3 handfuls of shredded mozarella cheese.

Place in the oven and bake for 30 minutes or until golden brown.

Can be served with either Pita chips, tortilla chips, crackers or french bread