Preheat your oven to 350 degrees. Prepare a large sized casserole dish with cooking spray and set aside. We use a 9x6, oval shaped oven safe bowl to serve this appetizer.
Use paper towel to get as much moisture out of the spinach as possible.
In a large sized bowl combine spinach, artichoke hearts, sour cream, cream cheese, garlic, ½ cup shredded cheese, parmesan, onions and salt. Stir until blended or use a handheld mixer. Taste your mixture and decide if you want to include a few dashes of hot sauce.
Transfer mixture to a casserole dish. Sprinkle shredded cheese on top. As much or as little as you want.
Bake for 20-25 minutes or until the cheeses are melted, brown and bubbly. Serve hot or warm with toasted naan or pita bread.
To toast naan or pita bread cut each pita or naan bread in half three times so you end up with 6 triangular shapes. Make your first cut and place both halves on top of each other. Slice two more times so you end up with 6 pieces. Place on a cookie sheet and bake for 10 minutes or until bread pieces are toasted. We throw a cookie sheet in the oven for the last 10 minutes or so of baking to crisp the naan or pita bread up if we are not using crackers or chips. Serve and enjoy!