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The Best Spinach Artichoke Dip - Mel's Kitchen Cafe

Ingredients

• 1 1/2 cups heavy cream, half-and-half or milk (see note)
• 2 tablespoons all-purpose flour
• 1/2 teaspoon garlic powder
• 1 teaspoon salt (I use coarse, kosher salt)
• 1/4 to 1/2 teaspoon black pepper (I use coarsely ground black pepper)
• 8 ounces cream cheese, light or regular, softened
• 2 (15-ounce) cans artichoke hearts, drained and coarsely chopped
• 1/2 to 1 teaspoon hot sauce (like Tapatio brand), optional (but adds great flavor)
• 1 cup (4 ounces) freshly grated Parmesan cheese
• 1 to 1 1/2 cups (4 to 6 ounces) freshly grated mozzarella or Monterey Jack cheese
• 16 ounces frozen, chopped spinach, defrosted and squeezed dry