Heat olive oil in a medium pot over medium heat. Add spinach 1 handful at a time until wilted.
Add garlic salt and crushed red pepper and stir to incorporate. Cook down until most of liquid has evaporated, about 5 minutes. Stir in chopped artichoke hearts and cook until heated through.
Reduce heat to low and stir in cream cheese and mozzarella until cheese has melted. Remove from heat and stir in sour cream.
Portion mixture equally into 6 oz ramekins. Hold refrigerated for service.
Service
Set oven to 400°F. For each serving, sprinkle 1 tablespoon of Parmesan cheese over top of 1 ramekin of spinach artichoke. Bake until warmed through and Parmesan is beginning to brown.
Serve hot alongside toast points, chips, or sliced vegetables.
Chef's Tip!
Cook this dip under a broiler or salamander for a minute or two for some extra browning of the cheese!
