Mix all of the ingredients except the tortillas together in a small bowl.
8 ounces cream cheese, 1 cup frozen chopped spinach, 1/2 cup artichoke hearts, 1/4 cup sour cream, 1/2 teaspoon red pepper flakes, 1/4 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 cup freshly grated Parmesan cheese
Spread the mixture evenly over the flour tortillas. Make the dip layer as thick or thin as you would like (I like a thick layer shown in the pictures which used two tortillas).
2 large flour tortillas
Roll up the tortilla rather tightly.
Place the rolled tortillas in the freezer for approximately 10 minutes. This helps solidify the dip, making them easier to cut and also cut more cleanly.
Cut the tortilla logs into 1/2 inch thick slices. Serve immediately.
I like a thick layer of filling as shown in the pictures. If you prefer a thinner filling ratio, you will need more tortillas and will get more pieces as well.To make ahead, roll the tortillas up and place the logs in the refrigerator. Move them to the freezer (if the cream cheese mixture is really soft) and proceed from step 4 when ready to serve.