Spinach Artichoke Dip

• 1 cup cream
• 1 tablespoon flour
• 14 teaspoon garlic pepper
• 4 tablespoons grated parmesan cheese or 4 tablespoons parmesan-romano cheese mix
• 1 (16 ounce) package frozen chopped spinach, cooked in microwave and drained well
• 1 cup shredded asiago cheese
• 1 (14 ounce) can artichoke hearts, chopped (be sure they are drained, then rinsed and well drained before chopping)
• 14 cup slivered rehydrated sun-dried tomato, cut into pieces

1. In a glass bowl or large glass measuring cup, whisk together cream, flour, garlic pepper and 2 tbsps.
2. parmesan cheese until well blended.
3. Heat in microwave oven 2 1/2 to 3 1/2 minutes, stirring twice, until very hot and thickened slightly.
4. Stir in spinach, Asiago cheese, artichoke hearts and sun-dried tomatoes until well mixed.
5. Turn into a 9-inch pie, quiche or attractive serving dish, spreading evenly.
6. Sprinkle top evenly with remaining 2 tbsps.
7. parmesan cheese.
8. Bake, uncovered, in preheated 350-degree oven 15 to 18 minutes or until hot and bubbly.
9. Serve with thinly sliced crisp crostini or tortilla chips.

cream, flour, garlic pepper, parmesan cheese, well, asiago cheese, they, tomato

Taken from www.food.com/recipe/spinach-artichoke-dip-24342 (may not work)