Place the spinach in a strainer and squeeze out as much liquid as possible; set aside.
Chop the artichokes into bite-size chunks.
In a large bowl, add the spinach, artichokes, 1/2 cup Parmesan, gouda, mozzarella, garlic, red pepper flakes, coriander seeds, mayonnaise, sour cream and cream cheese and mix until combined. Pour into a baking dish, top with the remaining 2 tablespoons Parmesan and bake until the edges are bubbly and light golden brown, about 25 minutes.
Allow the dip to cool slightly before serving with tortilla chips.
*Cook's Note: A quick way to thaw out spinach: microwave for 3 minutes, covered.