| 1 cup | Diced artichoke hearts (frozen or canned, but not marinated) |
| 1/2 cup | Frozen spinach, thawed |
| 8 ounces | Cream cheese, softened |
| 1/2 cup | Parmesean cheese, grated |
| 1/2 tsp. | Crushed red pepper flakes |
| 1/4 tsp | Salt |
| 1/8 tsp | Garlic powder |
| | Dash of pepper |
Boil the artichoke hearts and spinach in a cup of water in a small saucepan over medium heat until tender, about 10 minutes
Drain in a colander, pressing out the water.
Heat the cream cheese in a small saucepan over medium heat, just until hot.
Add the spinach and artichokes to the cream cheese and stir well.
Add the remaining ingredients to the cream cheese mixture.
Server warm with crackers
OK to use low fat cream cheese, still tastes good