Chop the artichoke heart into small pieces.
Give the artichoke hearts a rough chop before adding them to the dip.
Butterfly the backstrap to a flat sheet. In a large mixing bowl, stir together the cream cheese, spinach and artichoke hearts.
Mix the softened cream cheese with the spinach and chopped artichoke hearts.
Spread the cream cheese mixture evenly over the butterflied backstrap. Spread the parmesan cheese over the cream cheese mixture. Lightly season with salt, pepper, and garlic powder.
Spread the dip over the butterflied backstrap before rolling.
Roll the backstrap back up. Use toothpicks to secure any areas where the butterfly cuts went all the way through the meat.
Roll the backstrap up, pinning any trouble spots closed with toothpicks.
Season the roll well on the exterior with salt, black pepper and a light sprinkle of garlic powder.
Grill at 350 degrees for 45 minutes or until the internal temperature reaches 140 degrees.
Slice across the grain into half-inch thick slices.