1 ½cupsheavy cream, half-and-half or milk (see note)
2tablespoonsall-purpose flour
½teaspoongarlic powder
1teaspoonsalt, I use coarse, kosher salt
¼ to ½teaspoonblack pepper, I use coarsely ground black pepper
8ounces(227g)cream cheese, light or regular, softened
2 cans(15-ounce each)artichoke hearts, drained and coarsely chopped
½ to 1teaspoonhot sauce, like Tapatio brand, optional (but adds great flavor)
1cup(114g)freshly grated Parmesan cheese
1 to 1 ½cups(114 to 171g)freshly grated mozzarella or Monterey Jack cheese
16ounces(454g)frozen, chopped spinach, defrosted and squeezed dry
Instructions
Preheat the oven to 350 degrees. Lightly grease a 9X13-inch or similar sized baking dish.
In a large microwave-safe bowl, whisk together the cream (or milk), flour, garlic powder, salt and pepper. Microwave the mixture in 1-minute intervals, whisking fully after each minute, until the mixture is thickened to the consistency of warm pudding, about 4-5 minutes.
Stir in the cream cheese and mix until well-combined (it's ok if there are a few lumps, but try to whisk it until as smooth as possible). Add the remaining ingredients; I like to add the spinach last, crumbling it in with my fingers to avoid large clumps. Mix well. Spread the dip into the prepared pan.
Bake for 25-30 minutes until bubbling and golden on top. Serve warm with bread or tortilla chips.
Notes
Substitutions: This dip is completely luxurious if you use cream for the white sauce, however, using half-and-half or milk is still super delicious (although not quite as rich and creamy).For a Creamier Dip: you can make this dip creamier and cheesier by increasing those quantities (cream + flour and/or cheeses). It's very adaptable!