Spinach Artichoke Dip

I could run through all my excuses as to why I haven't been posting much, but I am not going to let that all get in the way of this amazing dip. I typically only ate spinach artichoke dip when out with my mom and sister, they both love it. I am so glad I made this because now I am a believer! This at home version stands on its own against any restaurant version. They are both coming in town in a few days for a visit and I can't wait to truly put this to test!

I am missing a key ingredient in the photo, the chopped frozen spinach. Realized this...just now. So just pretend there is a box of frozen chopped spinach included above. :) Begin by mixing the flour, whipping cream, garlic powder, salt and pepper in a microwave safe bowl. Microwave at one minute intervals until thickened. This takes me about 3 minutes, whisk after each minute. Stir in remaining ingredients and bake in a medium sized casserole dish for 25-30 minutes or until bubbling! Serve with crackers , warm bread, or tortilla chips.

Spinach Artichoke Dip
Adapted from Mel's Kitchen Cafe

In microwave safe bowl whisk together the following
3/4 cup heavy whipping cream
1 TBLS Flour
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper

Microwave at one minute intervals until thickened, whisking after each minute.

In a bowl mix together the following
4 ounces cream cheese, softened
8 oz. frozen, chopped spinach, thawed and squeezed dry in paper towels
1 can artichoke hearts, drained (I also like to make a rough chop on the artichoke hearts so they are smaller)
1/2 tsp. hot sauce
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Combine the cream mixture with the rest of the ingredients and place in a greased medium sized baking dish. Bake at 350 degrees for 25-30 minutes or until bubbly and the top starts to brown.