1. Preheat oven to 190°C (375°F).
2. Heat the olive oil in a medium skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until softened. Add the minced garlic and cook for 1 minute, until fragrant.
3. Pour in the dry white wine, stir, and simmer for 2 to 3 minutes, until the wine reduces slightly.
4. Stir in the thawed, drained spinach and chopped artichoke hearts. Cook for 2 to 3 minutes, then stir in the crushed red pepper flakes.
5. Reduce the heat and add the diced cream cheese, stirring until it begins to melt. Add the crème fraîche and freshly grated Parmesan cheese, and continue stirring until the mixture is smooth and creamy. Season with kosher salt and freshly ground black pepper.
6. Remove from heat and stir in the shredded mozzarella until well blended.
7. Transfer the sauce to a baking dish and spread evenly.
8. Bake in the preheated oven for 20 to 25 minutes, or until golden brown and bubbly.
9. Serve immediately with crackers, bread, or vegetables for dipping.
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