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Take cream cheese out of the fridge and let it soften on the counter.
Preheat oven to 375F/190C. Spray baking dish with non-stick spray if desired.
Drain artichokes in a colander placed in the sink. Pat dry with paper towels if they still seem wet.
Chop artichokes, slice green onions, and chop Peperoncini peppers (or other peppers) and place in food processor, using the steel blade.
Process just until all the ingredients are in coarsely chopped pieces about the same size. (Keep them a bit chunky to add texture to the dip.)
In a plastic or glass bowl combine softened cream cheese, sour cream, Parmesan cheese, Spike Seasoning, garlic powder, and black pepper. Stir to combine well.
Stir artichoke heart mixture into the cream cheese mixture, and gently combine.
Place dip mixture into a glass or crockery baking dish that holds at least one quart.
Bake 30 minutes, or until the dip is bubbling hot and starting to slightly brown on top. (You can cook it a bit longer if you prefer a browned Parmesan crust.)
Serve hot, with toasted triangles of Joseph's Low-Carb Pita Bread (affiliate link), gluten-free pita bread, red bell pepper strips, sliced jicama, or celery. Or if you don't care about the carbs use toasted bread or tortilla chips.