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Wilt baby spinach in butter, over medium heat, seasoned generously with salt and pepper.
Drain off all excess water released from the spinach as it cooked, and set aside.
Pulse the drained beans, raw grated garlic clove, goats cheese, double cream, lemon juice and red pepper flakes in a food processor until smooth. You may need to add a splash of tap water to thin it to a creamy texture here.
Stir half of the grated parmesan and the wilted spinach through the pulsed dip. Taste for seasoning, you can add more salt now if needed.
Place in an oven-proof dish. Top the dip with the remaining grated parmesan and bake in the oven for 15 mins, or until golden brown.