Artichoke Parmesan Dip

2 cans of plain (quartered artichoke hearts (14oz each))

6 oz cream cheese

1/4 cup sour cream

1/4 cup mayo

1 cup grated Parmesan (divided)

1 1/2 teaspoons fresh garlic (minced)

2-3 Tablespoons fresh chives (minced)

1/4 teaspoon red pepper flakes

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

butter to coat baking pan