Add the olive oil to a skillet over medium-high heat and cook the shallots until fragrant, approx. 3 minutes. Add garlic and spinach, and cook until spinach is wilted. Remove from heat, add basil and let cool.
In a medium bowl combine the cheese, sour cream and mayonnaise; whisk until smooth. Add parmesan and pepper flakes, then the artichokes and spinach mixture.
Transfer to a 3 cup (750 mL) oven-proof dish and bake for 20 min. or until dip is bubbling. Remove from oven and enjoy with your favorite crackers, flat bread or veggies.
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