Thaw the frozen spinach over a sieve placed over a bowl. When ready to assemble the dip, squeeze any remaining liquid out of the spinach and chop. You can also add in kale or swiss chard if you like, just make sure to steam it lightly and remove any excess liquid.
Open your can of artichokes and strain them really well, then chop into pieces.
Fry up the onions in oil until it is translucent. Don’t overcook or brown your onions. You can add a tbsp of water in the pan to get it translucent faster without browning and so that you don’t need to add more oil. When I chop my onion in a processor the pieces are so small that they brown a lot quicker, so I add in the water.
In a large bowl, add lemon juice, Worcestershire sauce, hot sauce, minced garlic and all of the seasonings.
To the same bowl, add and mix together: cream cheese, mayonnaise, cream, sour cream, mozerella and parmesan. Add in the well strained and chopped artichokes, chopped, onions, and chopped spinach. Mix well so all ingredients are incorporated.
Place the mixture into an oven and microwave safe serving dishe or two and heat in the microwave for 1 minute. Remove and stir, then heat again another minute. As a last additional step I like to put the dish into oven to broil. This gets the cheese really bubbling and creates a golden top.
Serve with tortilla chips, pita bread or baguette slices.