Measure out the parmesan, pepper flakes, salt, garlic powder, and ground red pepper into a container and set aside. Boil the spinach and artichoke hearts in a cup of water in a small saucepan over medium heat until tender, about 10 minutes. Drain in a colander when done.
Return to saucepan, add the cream cheese, stir well and heat until hot and bubbly. Add the remaining ingredients to the cream cheese and combine.
Serve hot with crackers, chips or toasted bread for dipping.