Best Spinach and Artichoke Dip with Toasted Pita Wedges - Rosalie Serving

Ingredients

• 1/2 cup butter
• ½ onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 (10-ounce) package of fresh baby spinach
• 1 (14-ounce) can marinated artichoke hearts, drained and chopped
• 1 (8-ounce) package cream cheese
• 1 (4-ounce) package feta cheese, crumbled, divided
• 1 cup shredded Parmesan cheese
• 1 (10-ounce) bag shredded Monterey Jack cheese, divided
• ½ to 3/4 to cup whole milk
• ¼ teaspoons red pepper flakes
• Pita wedges