1/2 c. finely chopped onion
2 (10 oz.) pkg. frozen chopped spinach, thawed and squeeze dry
1 (8 oz.) pkg. cream cheese
1 (8 oz.) carton sour cream
3/4 c. Parmesan cheese
1 (14 oz.) can artichoke hearts
crushed red pepper flakes
black pepper to taste
1/4 tsp. salt
1 c. Monterey Jack cheese, shredded

Coat a skillet with nonstick cooking spray. Cook and stir onion over medium heat until transparent, approximately 5 minutes. Add spinach; cook until thoroughly heated, 1 to 2 minutes. Reduce heat; add cream cheese. Stir until melted smooth. Stir in sour cream, Parmesan cheese and artichoke hearts. Remove from heat. Season with peppers and salt. Transfer to 1 1/2-quart microwave-safe bowl. Top with Jack cheese and heat in microwave until cheese melts.