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Spinach Artichoke Dip


1 1/2 cups whipping cream
2 tablespoons flour
1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon black pepper
8 ounces cream cheese, light or regular, softened
16 ounces frozen, chopped spinach, defrosted and squeezed dry
2 (15-ounce) cans artichoke hearts, drained
1 teaspoon hot sauce (like Tapatio brand)
1 cup freshly grated Parmesan cheese
1 cup freshly grated mozzarella cheese



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