Hot Artichoke and Spinach Dip

1 10 ounce package frozen chopped spinach, thawed
1 8 ounce package cream cheese, softened

1 cup sour cream

1 can (14 oz.) artichoke hearts, drained and chopped

1/4 cup thinly sliced green onion

1 clove garlic, minced

1 teaspoon hot pepper flakes

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1/4 cup freshly grated parmesan cheese

Preheat oven to 375* F
Squeeze excess moisture from spinach until it is dry. Mix all ingredients except parmesan cheese in medium bowl until well blended.
Spread mixture in ungreased shallow casserole dish
Bake uncovered 15 to 20 minutes until hot and bubbly
Sprinkle with freshly grated parmesan cheese and serve