Olive Garden's Spinach Artichoke Dip

It makes a lot of dip.  Like a 9x13 pan.  I think it would also work well in a round pie dish, it would just be thicker, but I haven't tried it yet.  AND don't leave anything out!!  Every ingredient has it's place.

Ingredients
2 artichoke hearts
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated (grate your own cheese; it tastes better and melts better)
1/4 tsp fresh thyme leaves (I used dried thyme)
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
Salt to taste
Ground black pepper to taste
1 6-oz pack fresh spinach, chopped

Notes / Directions
Preheat oven to 325ºF.

Preparation for fresh artichokes:
Steam for 45 minutes with some lemon water.  Cool the artichokes.  Clean, peel, remove center "choke" and chop up into pieces.

Dip preparation:
Mix all ingredients together except the artichokes.  I did this in my kitchenaid.  Once everything is mixed well, fold in artichoke hearts.  Coat a large pan with pan spray; fill pan with mixture.  Bake for about 25 minutes or until bubbling and center is hot.  Garnish with parmesan cheese.

Bread preparation:
Cut bread into thin slices.  Lightly coat each side with olive oil (I skipped this part) and place on a cookie sheet.  Lightly broil each side so they are nice and crispy. 

~ Rachel