Melt the butter in a large sauce pan and saute the onions until soft, 5 to 7 minutes. Stir in the garlic and cook for 30 seconds.
Stir in the cream cheese, mayo and sour cream. Stir until cheese has started to melt. Add the beer and Worcestershire sauce and lower heat to medium-low. Stir until melted and smooth. Add the dash of lemon juice.
Dice the butterkase and add, mixing until melted. Season with salt and pepper and a dash of red pepper flakes if desired.
Fold in the spinach and artichoke
Meanwhile, toast the pita in a preheated oven or conventional oven. Slice into triangles.
Arrange the toasted pita on an oven safe platter and spoon the dip over top. Sprinkle with mozzarella and place under the broiler just to set and brown a bit.
Garnish with fresh diced tomato and parsley. Serve nacho style and enjoy.