1/2 cup spinach (frozen)
1 cup artichoke hearts
8 oz cream cheese
1/2 cup Parmesan cheese
1/2 tsp crushed red peppers
1/4 tsp salt
1/8 tsp garlic powder
dash pepper

Finely chop spinach and artichoke. Boil spinach and artichokes in 1 cup water on medium heat for 10 minutes. Drain well.

In a microwave-safe bowl, microwave the cream cheese for one minute or enough to soften. Add all ingredients together and serve.

May be kept in a slow cooker to keep warm. Recipe may be doubled.

Submitted by: R Boesch